1637 Crème de Laitances

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the soft carp roes gently in butter and pass through a fine sieve; mix the purée obtained with an equal amount of uncooked ordinary cream Royale; poach the mixture in small porcelain cases.

With the addition of extra egg yolks this mixture may be cooked in dariole moulds, turned out and coated with a fine light Sauce Béchamel finished with Crayfish Butter.