Royale: In classic cuisine, a “Royale” is a molded cream, used in small pieces, like a garnish of clear soup.
Made from consomme and eggs, vegetable puree, or poultry also bound to the egg, it is first cooked in a bain-marie in small dariole molds.
See Xavier Soup.
In baking, we also call “Royale” a mixture of egg whites and icing sugar.
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