505 Chestnut Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together 100 g ( oz) very fine cooked chestnut purée and 3 tbs White Bouillon. Add and mix in a small pinch of caster sugar and 3 egg yolks. Poach au Bain-marie in the usual manner.