Turkey a la Royale
From 365 breakfast dishes, 1901
Presented as published in 1901. 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 365 breakfast dishes (1901), page 42. The excerpt below is the record exactly as published.
^ teaspoonful of salt and pinch of cayenne; stir until smooth and then add slowly 2 cups of hot cream ; let come 10 a boil, stirring all the time ; add 2 cupfuls of tine cut cold chicken and z cupfuls of small oysters ; cook until the oysters are plump. Serve on buttered toast. 27. — Creamed Scallops. Pour boiling water over 2 cupfuls of large scallops; drain. In a saucepan put 2 table- spoonfuls of butter and 2 of flour ; stir until December* smooth and add z cu|)s o( hot milk, salt and pepper to taste ;, stir until the boiling point is reached. Put In the scallops and simmer for 8 or lo minutes. 38. — Turkey a la Royale. Take a stale loaf of bread and cut as many thick slices as you have persons to serve. Cut them into heart-shaped pieces. Make a raw custard with i cupful of milk, J^ of a teaspoonful of salt, a dash of pepper and i egg ; lay the pieces of bread on a platter and dip the custard over them until they are well soaked. Then using a broad-bladed knife that they may not be broken, immerse them in smoking hot fat, until golden brown and drain on unglazed paper. For i pi. of turkey meat use double the quantity of sauce given, adding 2 tablespoon fu Is of the liquor from a can of mushrooms, 10 mushrooms and 2 truffles, finely chopped. Add the cooked, chopped meat ; season with salt, pepper and nutmeg; simmer for ro minutes, take from the fire and aild the yolk of 1 egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.