Chapter VIII · The Various Garnishes for Soups · No. 209
209—Game Royale
Finely pound three oz. of the cooked meat of that game which gives its name to the preparation, and add three tablespoonfuls 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 209, p. 88. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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