214—The Dividing-up of Royales

When the poaching is done take the mould or moulds out of water, and leave the royale to cool in them. Do not turn out the moulds whilst the preparation is hot, as it would surely scatter. It only assumes the necessary solidity for being divided up by means of the aggregation and contraction of its various constituents during the cooling process.

If the royale has been poached in small moulds, slightly trim the cylinders of royale, divide them up laterally into discs, and stamp them uniformly with a plain or indented fancy cutter.

If the royale has been poached in large moulds, withdraw it from these, and place it on a serviette; trim the tops, cut into half-inch slices, and stamp with small, fancy cutters of different shapes. These little divisions of royale must always be stamped very neatly and quite regularly.