504 Foie gras Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pass 100 g ( oz) foie gras through a fine sieve and mix in 1 tbs lukewarm Sauce Béchamel. Add half an egg and 3 yolks beaten well together and mix in. Poach au Bain-marie in the usual manner.