Chapter VIII · The Various Garnishes for Soups · No. 208
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 208, p. 87. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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