4 eggs 1 tablespoon plain flour 2 tablespoons Parmesan cheese, freshly grated
3-5 tablespoons milk butter, for greasing
1 litre/1/4 pints Vegetable Stock
salt and pepper


1.Beat the eggs, then beat in the flour and Parmesan and season with salt and a little pepper. Stir in just enough milk to give the texture of cream.
2.Grease several small moulds with butter and pour in the mixture. Place in a large shallow pan, pour in boiling water to come about halfway up the side and cook for 12-15 minutes until the mixture sets, making sure the water barely simmers.
3. Remove from the heat, leave to cool, then turn out and cut into cubes. Heat the remaining stock in a saucepan, then ladle into a soup tureen and add the royales.

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