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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

  • Bolognese Sauce
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  • Cumberland Sauce

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