Royale (à la): The expression “à la royale” is used, in classic cuisine, for consommés garnished with a royal, but also various preparations comprising a delicate and refined garnish.
The royal fish are poached and served hot, garnished with dumplings, mushrooms, poached oysters and truffles, with a mousseline sauce.
The royal-style poultry are poached and garnished with dumplings and mushrooms, sometimes with foie gras cutlets; they are covered with sauce ...
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