Royale

Composed of a ragout of button mushrooms, cocks combs and kernels, small quenelles of chicken and turned truffles, the ragout to be moistened with the glazy strained braise from the meat. Appropriate garnish to braised loin of veal, breast of veal stuffed and braised, braised saddle of lamb, braised capon, braised rabbit, larded and braised fillets of chicken.

Royale

-Garnish when to be used for game, such as braised venison, hare, pheasant, partridge, etc., is composed of pieces of braised pork sausages, braised bacon, button mushrooms and green gherkins, the whole moistened with a Poivrade sauce.

Royale

This name is often applied to fish, but when so applied it has no garnish, but is meant to convey the form and style of cooking, which is the fish either filleted and fried, or boned, stuffed and stewed, then served with a white Ravigote sauce, sometimes garnished with fish quenelles.

Royale

This name when applied to soups and consommes, has a garnish or filling composed of fancy shapes or small timbales of custard; made with consomme and egg yolks, or court-bouillon and egg yolks, with some lobster roe, minced mushrooms, minced truffles, parsley, shallots, a green puree, etc., etc., mixed in according to fancy, the custard steamed slowly, the eggs simply mixed without much beating.