Cardinal Sauce
From Soyer's standard cookery, 1912
Serves 4
This sauce is poured over the dish.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.
Cardinal Sauce. Boil one pint of Bechamel, to which add one-half pint of fish fumet and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and three ounces of red lobster butter
Cook this with the app: pantry check, scaling, and the assistant.