Royale is a classical form of custard nearly lost to modern American chefs. It is similar to flan but based upon stock and therefore savory rather than sweet. It was often cut into shapes and used to garnish consume.

Sheung Tong is traditional Chinese superior broth. Much like a fine veal stock French Cuisine (as rich, but much lighter), the Sheung Ton forms the basis of all great Chinese cooking (such as Shark Fin Soup).

In China, the beginning of good Sheung Tong Broth is dried orange peal and fine pork. Only the finest pork, Jinqua, would be used for such intense broth. In Colorado, we are lucky to have Nick Mauro's Torpedo Pork. Hand raised for over 30 generations, this is the finest pork available in America, and along with fine organic Colorado poultry formed our Sheung Tong Broth.

2 gallons good cold water
3 lbs chicken
3 lbs lean pork
2 lbs lightly cured ham, Chinese or Virginian (I made my own from Nick's Pork.)
1 ginger root, about 6 oz, crushed and diced
1 bundle (about 10) green onions
dried peel of two oranges (Make yourself by cooking at 200° for 4 hours, or by sun-drying. You can purchase from a Chinese specialty store.)

1.  Combine all in a stock pot and bring to a boil. Skim fat, reduce heat, and simmer for 6 hours.

2.  Strain

3.  If you hava an extra day, clarify using traditional consume techniques.

1.  Cook off a pork roast from Nick Mauro, cool and dice.

2.  Place a couple of small pieces of meat in each ramekin, or put a lot in a terrine.

3.  Whisk 12 eggs with a pinch of salt and nutmeg till light and frothy.

4.  Warm 1 cup of cream, 5 cups of Sheung Tong, and a packet of gelatin. Add to eggs and whisk over a double boiler till rather thick and creamy.

5.  Strain liquid and add to terrine or to ramekins.

6.  Cool and serve.

*Important note: The firmness of the final product can be varied depending upon egg and gelatin amounts. You may prefer a firm texture and serve moulded, or a more loose mixture that is almost pudding like, in which case you would leave it in the container from which the customers will eat. Traditional Royale was firm enough to cut into shapes, although I find this more appealing if slightly softer.