A guide to modern cookery

Put one oz. of chervil into one pint of boiling consommé, cover the saucepan, and let infusion proceed away from the fire for twenty minutes. Now pour this infusion over two eggs and six yolks, beaten briskly in a basin, and mix with the whisk. Strain through muslin, and carefully remove therefrom the froth that has formed. Pour into buttered moulds; poach in a bain-marie, as in the case of cream, and take great care that the water in the bain-marie does not boil. According to the way in which the royale is to be divided, it may be poached either in large or small ‘‘ Charlotte” moulds; but the latter, large and small alike, must be well buttered. . If the preparation be put into large moulds, thirty-five or forty minutes should be allowed for poaching; if, on the other hand, the moulds are small, about fifteen minutes would suffice. Always let the royale cool in the moulds. 207—DESLIGNAC OR CREAM ROYALE Boil one pint of thin cream, and pour it, little by little, over one egg and six yolks, well whisked in a basin. Season with a little salt and nutmeg, strain through muslin, and, for the poaching, follow the directions given above. 208—CHICKEN ROYALE Finely pound three oz. of cooked white chicken-meat, and add thereto three tablespoonfuls of cold Béchamel. Put this paste in a bowl, season with a little salt and a dash of nutmeg, dilute with one-fifth pint of cream, and strain through tammy. Thicken this preparation with one egg and the yolks of three, and poach in small or large moulds, in accordance with the procedure already described. 209—GAME ROYALE Finely pound three oz. of the cooked meat of that game which gives its name to the preparation, and add three table- © spoonfuls of cold Espagnole Sauce and one-fifth pint of rich cream, in small quantities at a time. Warm the seasoning with a very little cayenne, strain through tammy, thicken with one egg and three yolks, and poach as before. 210—FISH ROYALE Stew in butter four oz. of fillet of sole cut into cubes, or the same quantity of any other fish suited to the nature of the intended soup. Cool, pound finely, and add, little by little, two tablespoonfuls of cold Béchamel and one-quarter pint of cream. Season with salt and a pinch of nutmeg, and strain through tammy. Thicken by means of the yolks of five eggs, and poach in large or small moulds. 211—CARROT OR CRECY ROYALE Stew gently in butter five oz. of the red part only of carrots. Cool, crush in a mortar, and gradually add two tablespoonfuls of Béchamel and one-fifth pint of rich cream. Season with table-salt and a pinch of castor sugar, and deepen the tint of the royale with a few drops of vegetable red. Strain through tammy, thicken with one egg and four yolks, put into moulds, and poach. 212—FRESH PEAS OR ST. GERMAIN ROYALE Cook one-half Ib. of fresh, small peas in boiling water with a bunch of chervil and a few leaves of fresh mint. Pass through a sieve, and dilute the resulting purée (in a saucepan) with two-fifths of its volume of the liquor it has been cooked in and one-fifth of cream. Add a little sugar, the necessary salt, one egg, and two yolks. Pass through a fine strainer, and poach in well-buttered moulds. 213—VARIOUS ROYALES Royales may also be made with leeks, celery, &c., the procedure being as follows :— Finely mince six or seven oz. of the chosen vegetable; stew THE VARIOUS GARNISHES FOR SOUPS = 8g the same gently and thoroughly in butter, and strain through tammy. Add to the resulting purée three tablespoonfuls of Béchamel, one-fifth pint of cream, two eggs, and four yolks. Put into large or small moulds, and poach. Remarks.—In order that these royales may have the required delicacy, I should urge the reader not to exceed the prescribed quantities of eggs and yolks, these being so calculated as to exactly produce the density required.