506 Green Pea Royale

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Preparation info

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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 purée of freshly cooked peas with 2 tbs White Bouillon. Add a very small pinch of caster sugar and enhance the colour with a little green spinach colour. Add and mix in half an egg and 3 egg yolks beaten well together and poach au Bain-marie in the usual manner.