A sort of savory custard made with eggs, strained through a fine sieve or colander into hot fat or other liquid, such as consommé, It is often used as a garnish in consommé. It may be flavored (and colored) with other savory items such as spinach, truffle or tomato to enhance the consommé with which it is served. An alternate cooking method is to make a large sheet of royale and cut it into shapes as a more elegant garnish. It is known as Eierstich in German.