Chicken Royales

[jackal10]

Chicken Royales

• 3 oz (100 gm) cooked chicken breast
  
• 1-1/2 T of a thick béchamel
  
• 1/4 cup (75 ml) cream
  
• 1 whole egg
  
• 1 egg yolk
  

Whiz 3 ozs (100 gm) cooked chicken breast with 1 1/2 tablespoons of a thick béchamel in a food processor or blender

Whisk together 1/4 cup (75 ml) of cream, one whole egg and the yolk of another egg (you can use the white in the clarification of the consommé). and strain through a sieve into a buttered ramekin. Stand the ramekin in a baking tin or roasting pan, and add boiling water to come half way up the sides of the ramekin (This is a bain-marie.)

Poach in the bain-marie in a low oven (225F/120C) for 45 mins. Allow to cool.

Turn out carefully on to a cutting board. Cut off and discard the top skin and trim the custard to an even thickness. Using tiny pastry cutters or a sharp knife, cut into fancy shapes

Put the royales in the soup bowl and pour the hot consommé over

Keywords: Soup, eGCI

( RG623 )