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 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.