510 Chicken 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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Finely pound 50 g (2 oz) cooked breast of chicken; add tbs Sauce Béchamel, ½ dl (2 fl oz or ¼ U.S. cup) cream and a suspicion of grated nutmeg. Pass through a fine sieve and add and mix in half an egg and 2 egg yolks beaten well together. Poach au Bain-marie in the usual manner.