Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup thin cream
- 4 eggs
- 1/2 teaspn
- 6 qts
- 1 1/2 tablespn
- 1 egg
- 4 yolks of eggs
- 1 white may be used instead of 4 whole eggs
- 4 whole eggs
Directions
Beat together 4 eggs, ½ cup thin cream, ½ teaspn. salt. Pour into oiled tin, place in pan of water; bake slowly until firm. Turn from molds at once.
When paste is to be cut into fancy shapes with vegetable cutters it should not be over ¼ in. deep in the pans; but if for dice, it may be any depth.
This quantity is sufficient for 6 qts. of soup.
I often tint parts of paste with vegetable or fruit colors, spinach green, parsley, carrots or cranberries.
The left-overs from cutting may be chopped for another soup or a roast.
Use 1½ tablespn. of cream for 1 egg.
Royal may be flavored with onion juice. A little very fine chopped parsley may be added to it before baking.
Consommé is sometimes used in place of cream.
4 yolks of eggs and 1 white may be used instead of 4 whole eggs with the same quantity of liquid, and rich milk will do instead of cream, but the paste will not be as tender.