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Game Royale
From A guide to modern cookery, 1909
Serves 1
Ensure proper seasoning for flavor.
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
Nutrition per serving
1070Calories
55 gProtein
8 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1070 kcal
Protein55 g
Carbohydrates7.6 g
Fiber0.7 g
Sugars0.2 g
Total Fat90 g
Saturated Fat21 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol322 mg
Sodium576 mg
Potassium567 mg
Calcium103 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus374 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C7.9 mg
Vitamin A80 mcg
Vitamin E9 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.3 mg
Folate47 mcg
Choline147 mg
Caffeine0 mg
Water259 g
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.
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
Cook this with the app: pantry check, scaling, and the assistant.