496 Ordinary Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Infuse two pinches of chervil in 2 dl (7 fl oz or ⅞ U.S. cup) boiling Bouillon; well beat 1 whole egg and 3 yolks and add the infused Bouillon a little at a time. Remove the froth and pour the mixture into buttered moulds; poach them au Bain-marie taking care that no boiling takes place. Allow 1215 minutes cooking time if using dariole moulds and 25–30 minutes for a 4 dl (14 fl oz or 1¾ U.S. cups) capacity mould.

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