A guide to modern cookery

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 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. 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 CRÉCY 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