507 Fish or Shellfish 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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Pound 60 g (2 oz) fillets of sole poached with butter or the same amount of any cooked fish or shellfish according to the nature of the soup for which the Royale is intended; add 1 tbs cold Sauce Béchamel, ½ dl (2 fl oz or ¼ U.S. cup) cream and a suspicion of nutmeg; pass through a fine sieve. Add 3 egg yolks, mix together and poach au Bain-marie in the usual manner.