508 Tomato Royale

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together 1 dl ( fl oz or ½ U.S. cup) very red tomato purée which has been passed through a cloth, with 2 tbs White Bouillon. Season with a little salt and caster sugar; add and mix in 1 small egg and 2 egg yolks beaten well together and poach au Bain-marie in the usual manner.