507 Fish or Shellfish Royale

Name: Fish or Shellfish Royale
Cuisine: France
Ingredients: nutmeg; egg yolks; cold sauce béchamel; cream; cooked fish; shellfish; butter

Preparation info

Appears in

Published 1903

Method

Pound 60 g (2 oz) fillets of sole poached with butter or the same amount of any cooked fish