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Dessert

Soup LA Royale

A custard-like soup made from eggs, milk or stock, baked or poached, then cooled and cut into pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 88,465 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Oven, in the book's wordsA cool oven

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Beat the eggs with the milk or stock and add the salt.

  2. Strain into a small greased dish.

Cook

  1. Bake gently at 300°F (150°C) for 30 minutes.

  2. Or cook like a custard in a saucepan of water.

Cool and serve

  1. Let it cool, then turn out and cut into small pieces.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Egg + milktop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together88,465 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as their proteins coagulate when heated, giving it structure.
Milk or stock
Adds moisture and a soft, tender texture to the set custard.

The step that matters

Bake gently at 300°F (150°C) for 30 minutes.. Egg proteins set at moderate heat. If the dish cooks too hot or too long, the custard can curdle, turn grainy, or form holes, so gentle heat keeps it smooth and tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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