500 Cream of Rice and Almond Milk Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take 1 dl ( fl oz or ½ U.S. cup) cooked cream of rice made by mixing 10 g ( oz) rice flour into ¼ dl (1 fl oz or U.S. cup) cold Bouillon then adding and mixing this into ¾ dl (3 fl oz or U.S. cup) boiling Bouillon. Failing this, use an equal quantity of very well cooked rice passed through a fine sieve. To either of these, add 4 tbs almond milk obtained by pounding 10 freshly skinned almonds together with 3 tbs milk. Season with a little salt, mix together with 4 egg yolks then pass through a muslin and poach au Bain-marie in the usual manner.