501 Game Royale

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Pound 50 g (2 oz) cooked game of the type indicated by the soup it is to garnish. Add tbs cold Sauce Espagnole, ½ dl (2 fl oz or ¼ U.S. cup) double cream, 1 small egg and 2 yolks well beaten together. Pass through a fine sieve and poach au Bain-marie in the usual manner.