SOUP À LA ROYAL

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Switch the yolks of two eggs and the white of one with a glass of stock, season with pepper and salt.
  2. Grease a small tea-cup that will hold it, and steam for ten minutes.
  3. Let the custard stand till cold, then cut in dice pieces, and drop into a basin of water.
  4. When the clear brown soup is hot, drop in the dice pieces of custard.
  5. Serve with a flavouring of Worcestershire sauce in the soup.
Original Text
SOUP À LA ROYAL. Switch the yolks of two eggs and the white of one with a glass of stock, season with pepper and salt. Grease a small tea-cup that will hold it, and steam for ten minutes. Let the custard stand till cold, then cut in dice pieces, and drop into a basin of water; and when the clear brown soup is hot, drop in the dice pieces of custard. Serve with a flavouring of Worcestershire sauce in the soup.
Notes
—