499 Cream Royale, also called Royale Deslignac

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Beat together 1 medium egg and 3 yolks; mix in 2 dl (7 fl oz or U.S. cup) cream, season with a pinch of salt, a suspicion of grated nutmeg and pass through a muslin. Poach au Bain-marie in the usual manner.