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Potage à la Royale
Ingredients.
Three pints of White Stock.
Two ounces of cooked Macaroni.
Three yolks of Eggs.
One ounce of grated Parmesan Cheese.
One gill of Cream.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Soups › Potage à la Royale
Ingredients.
Three pints of White Stock.
Two ounces of cooked Macaroni.
Three yolks of Eggs.
One ounce of grated Parmesan Cheese.
One gill of Cream.