1269 | Glace Royale.
—Put the white of one egg into a small bowl. Beat it well with a small spatula, adding six ounces of extra fine sugar, and squeezing in three drops of lemon juice. Then continue beating for twenty minutes. When finished, it should be snow-white and pulpy. Make a small brown paper cornet, cut off the lower end, slide down a small fancy tube, and pour in some of the glace royale, covering the remainder of it with a damp cloth. Then with the cornet decorate the edge of the nougat base as in the preceding (No. 1268), also the upper edge, and all around the edge of the cornet, and finish by decorating artistically the tart-shaped piece on top; then send it to the table.
All nougat pieces, when finished, should be kept in a moderate temperature.