Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Sauces, Seasonings, and Condiments

Cardinal Sauce

By John, 15 February, 2013
Description
This sauce is key to the Lobster Cardinal, but it is also delicious for other preparations of that excellent crustacean.
Yield
1 Pint
Preparation time
30 minutes
Ingredients
1 pt Bechamel Sauce (hot)
1 c Fish Stock (very strong)
1 t Black Truffle Oil
3 T Lobster Butter
3 oz Heavy Cream
Instructions
1. Combine the Bechamel and the Fish Stock and reduce to 1 pint. 2. Stir in the truffle oil and add other seasonings as needed. 3. Finish with cream and Lobster Butter. Shavings of black truffle are nice, in grave moderation...
Source
Escoffier Cookbook

Book traversal links for Cardinal Sauce

  • Brown Stock
  • Up
  • Court-Bouillon for Poached Salmon

Explore our content

  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus
  • Recipes
    • Baked Goods and Sweets
    • Sauces, Seasonings, and Condiments
      • Bell Pepper Sauce
      • Black Truffle Dressing
      • Bolognese Sauce
      • Brad's Dry Rub
      • Brown Roux
      • Brown Stock
      • Cardinal Sauce
      • Court-Bouillon for Poached Salmon
      • Cumberland Sauce
      • David's Steak Sauce
      • Demi-Glace
      • Genoese Tocco
      • Genoese Walnut Sauce
      • Great Single-Estate Extra-Virgin Olive Oil
      • Lemon Juice
      • Lemon-Walnut Mayonnaise
      • Lime Juice
      • Lobster Butter
      • Marinade for Swordfish or Tuna
      • Mayonnaise
      • Meat Glaze
      • Mirepoix
      • Mrs Hale's Cranberry Sauce
      • Pesto Calabrese
      • Pesto Genovese
      • Pesto Rosso
      • Pesto Trapanese
      • Pesto di Capperi
      • Pesto di Noce
      • Pesto di Pistacchio
      • Pesto di Rucola
      • Pesto of Garlic Scapes
      • Pineapple Salsa
      • Quatre-Epices
      • Quatre-epices
      • Salmoriglio
      • Salsa Bianca
      • Salsa Verde Modenese
      • Sauce Espagnole
      • Sauce Madere
      • Sauce Perigueux
      • Spicy Mango Salsa
      • Veloute
      • White Sauce
      • White Stock
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes

Newest Recipes

  • Chicken Breasts Archduke
  • Chicken Breasts a la Vallee d'Auge
  • Poisson a la Dieppoise
  • Poisson a la Parisienne
  • Red Cabbage Braised with Apples and Chestnuts
The Foodie Pilgrim
Powered by Drupal