Cardinal Sauce
From The exhibition cookery book, 1900
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 20. The excerpt below is the record exactly as published.
CARDINAL SAUCE. Pound about a tablespoonful of lobster spawn, or rub it through a sieve, stir into a white sauce prepared as directed for white fish sauce, and cook until a nice coral red sauce is obtained. A few drops of anchovy essence added will improve the flavour.
Cook this with the app: pantry check, scaling, and the assistant.