Jellied beef stock with egg à la royale
Use homemade or shop-bought stock for this recipe, avoid stock made from cubes.
Ingredients
- 500 ml good quality beef stock
- 1 sachet powdered gelatin
- 2 eggs
- 130 ml milk
- pinch of salt, pinch of nutmeg
- a knob of soft butter (for greasing the baking dish)
Method
- Heat the beef stock, dissolve the gelatin in a little water, then slowly pour into the warm stock while stirring. Set aside to cool, pour into flat dish and put in fridge to set. To serve chop into small cubes.
- Preheat oven to 160 °C. Grease a small fairly flat oven-proof dish with butter, set aside. Break the eggs into a small bowl, stir and season with salt and nutmeg. Heat the milk and pour the hot milk over the eggs, mix well. Strain egg milk into buttered dish. Place dish in a roasting tin, add hot (not boiling) water to the roasting tin about half way up the height of the egg milk. Place on middle shelf in oven and bake until set (10 to 15 minutes; you may need to cover the baking dish with foil; make sure the water does not boil). When cooled keep in the fridge (covered) until needed. The egg royale should be perfectly smooth and just firm enough to chop into small pieces.