Broth With Royale

Preparation:

Preparation: This is the basic recipe for the various royales which take their names according to the type of vegetable cream chosen (peas, asparagus, carrots, etc.). In a large bowl, beat the eggs, season with salt and pepper, gradually add a glass of broth and then the vegetable cream of your choice. Abundantly butter a rectangular pan with a high edge or several ramekins. Pour in the mixture and cook in a bain-marie for 12 or 15 minutes, remembering that the water only needs to simmer and preventing the cream from boiling. Leave to cool, unmold, cut the royale into squares. Put the hot broth in a tureen, dip the royale in only when it's time to bring it to the table. Accompanying wines: Terre Di Franciacorta Bianco DOC, Albana Di Romagna “Secco” DOCG, Regaleali Bianco IGT Di Sicilia.