Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Gary Marshall

cous cous royale

Recommended Posts

When skiing earlier this year our instructor took us for lunch, the plat du jour was 'cous cous royale'. He seemed very keen on it so i followed his example, I didn't know what it would entail but luckily, it was excellent!

It came dish of cous-cous and a big pot of merguez sausages in a spicy broth to be spooned over the cous-cous.

i've now got some merguez and cous-cous, anyone have any thoughts as to how to recreate the broth?

thanks

gary


you don't win friends with salad

Share this post


Link to post
Share on other sites

roast some lamb bones and make a lamb stock. or was it a chicken broth???

Share this post


Link to post
Share on other sites

Don't forget the spices, depending on the ethnicity of the chef, the spice mix used might differ a bit ( more or less coriander, more or less cinnamon, ... )

also, if it was "spicy"-ish, they might have added some harissa to the broth.

I prefer using a vegetable broth, it make's the sauve a bit lighter, and puts the meat on the foreground.

Share this post


Link to post
Share on other sites

i think royale normally involves a mixture of meats and seafood.

this isn't quite as royal as it's merguez only, but i think that's how it was presented on the menu.


you don't win friends with salad

Share this post


Link to post
Share on other sites

i've always known royale as a savory custard made from consomme. i wonder what this dish implies when it says royale


bork bork bork

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...