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Soup

Consomme a LA Royale

A clear consommé served with pieces of set egg mixture, clarified with egg white.

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 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Consomme a LA Royale

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Preheat oven to 400°F (200°C).

  2. Beat the eggs, then mix in the milk and salt.

  3. Pour the mixture into a cup and bake in a pan of hot water until set.

  4. Once cooled, cut into small fancy pieces about one inch thick.

Clarify and serve

  1. Place the pieces in a soup tureen and pour the white stock over them.

  2. If the stock is not clear, use the white of an egg to clarify it.

  3. Heat the stock on the stove until boiling, then let it sit for fifteen minutes to settle.

  4. Strain the stock before serving.

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 their aromas overlap, and how often cooks already put them together.

  1. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 into firm pieces when baked gently in hot water.
Milk
Adds moisture and softness to the custard so it stays tender.
White stock
Forms the clear broth that the custard pieces are served in.

The step that matters

Baking the custard in a water bath. Egg proteins set at moderate heat; too much heat makes the custard curdle and turn grainy and full of holes. Gentle, even heat from the hot water bath 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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