A la Royale is a culinary term which literally means "in the royal style/manner", referring often to pached fish or poultry in a Veloute Sauce with Truffles. Veloute Sauce refers to a white sauce made of stock and cream thickened with butter an flour.

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Veloute sauce ■■■■■■
A veloute sauce is a variation of bechamel, or white sauce, except instead of milk, the liquid added . . . Read More
Beurre Roux ■■■■■■
Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour . . . Read More
Sauce Suprême ■■■■■■
Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added . . . Read More
Bouillon ■■■■■
Bouillon refers to strained broth or clear soup stock, typically made by simmering beef or chicken in . . . Read More
Lohikeitto ■■■■■
Lohikeitto refers to Finnish salmon and cream soupclear or creamy salmon and vegetable soup. Lohikeitto . . . Read More
Cottage Soup ■■■■■
Cottage Soup refers to the Irish meatless vegetable soup seasoned with salt and pepper and a dab of butter, . . . Read More
Meunière ■■■■
Meunière, a classic French culinary term, refers to a method of cooking, typically involving fish or . . . Read More
Gozo ■■■■
Gozo refers to the mixture of dough-like processed and dried detoxified cassava which is one of the staple . . . Read More
Figaro sauce ■■■■
Figaro sauce: Figaro Sauce refers to a Hollandaise sauce enriched with minced parsley and tomato puree . . . Read More
Zalivnoe ■■■■
Zalivnoe refers to a Russian dish made from fish, meat or poultry with transparent congealed stock and . . . Read More