Broth with royale

This is the basic recipe for different royale which are named depending on the type of cream of vegetables (peas, asparagus, carrots, etc.

).

In a large bowl beat the eggs, adjust salt and pepper, add little by little a cup of broth and then the cream of vegetables of your choice.

Grease a rectangular baking pan thoroughly from top edge or different stencils.

Pour in the mixture and cook in a Bain-Marie for 12 or 15 minutes, recalling that the water must only Tingle and avoiding the cream reaches the boiling point.

Let cool, put, cut the royale dice.

Put the hot broth in a soup-tureen, plunge the royale only when we bring to the table.

Accompanying wines: Terre Di Franciacorta Bianco DOC, Albana Di Romagna DOCG dry ", Regaleali Bianco IGT Sicilia.