Chicken Royale
From A guide to modern cookery, 1909
Serves 1
Follow poaching instructions for desired results.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.
CHICKEN ROYALE Finely pound three oz. of cooked white chicken-meat, and add thereto three tablespoonfuls of cold Béchamel. Put this paste in a bowl, season with a little salt and a dash of nutmeg, dilute with one-fifth pint of cream, and strain through tammy. Thicken this preparation with one egg and the yolks of three, 88 GUIDE TO MODERN COOKERY and poach in small or large moulds, in accordance with the procedure already described. 209—GAME ROYALE Finely pound three oz. of the cooked meat of that game which gives its name to the preparation, and add three table- © spoonfuls of cold Espagnole Sauce and one-fifth pint of rich cream, in small quantities at a time. Warm the seasoning with a very little cayenne, strain through tammy, thicken with one egg and three yolks
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.