497 Carrot Royale, also called Royale Crécy

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew gently in a little butter, 75 g ( oz) sliced red of carrot until completely cooked and dry; add ½ tbs cold Sauce Béchamel and 2 tbs cream, then pass through a fine sieve. Season with a pinch of sugar and mix in 1 small egg and 2 egg yolks. Poach au Bain-marie.