Chapter VIII · The Various Garnishes for Soups · No. 207
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 207, p. 87. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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