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Consomme alla Benso (Piedmont)

Soups

Ingredients

Amount

Cooked chicken breast....................

1/2

Egg..............................................

1

Egg yolks......................................

3

Salt..............................................

 

Chicken consomme or clear stock.....

10 cups

Butter...........................................

 

White truffle, sliced paper thin.........

1

Grated parmesean cheese...............

 

A royale is an egg custard, usually prepared with eggs and a puree or flavoring of some kind. Royales are easy to make and transform a simple stock into an elegant soup.

Pound the chicken breast in a mortar and rub through a sieve or puree in a blender. Beat the egg and the 3 yolks together. Add salt to taste the chicken puree. Blend thoroughly, then stir in 1 cup of the chicken stock.

Pour the custard into a well-buttered mold. Remove the scum that forms on top and cook, covered, in a pan with water to come halfway up the mold, for 30 minutes, or until the custard is set. Take care never to let the water boil. Take the custard from the pan and leave to cool completely. Turn the custard out, cut it into thin slices and then into rounds or fancy shapes. Divide these between the soup bowls and to each bowl add a slice of white truffle, is used. Bring the chicken stock to the boil and pur it into the bowls.

Serve immediately, accompanied by a bowl of grated Parmesean cheese.

Serves 6

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