Cardinal Sauce
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 99. The excerpt below is the record exactly as published.
cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish. Cardinal sauce. One pint of sauce au vin blanc ; bring to a boil and stir in two spoonfuls of lobster butter
Cook this with the app: pantry check, scaling, and the assistant.