Cardinal Sauce

Ingredients

• 4 pint veloute or bechamel sauce
• juice of J lemon
• i dessert-spoonful meat glaze
• J gill mushroom liquor
• i oz. butter
• I 07. lobster coral, or i oz. lobster butter
• salt, pepper, and nutmeg

Method

1. 1

   Reduce the sauce with mushroom liquor, season with salt, pepper, and nutmeg; add lemon juice, whisk in butter and lobster coral.

2. 2

   Strain through a tammy cloth, return to the stew-pan, stir in meat glaze, and keep hot until required for serving.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.

Cardinal Sauce. 4 pint veloute or bechamel sauce, juice of J lemon, i dessert-spoonful meat glaze, J gill mushroom liquor, i oz. butter, I 07. lobster coral, or i oz. lobster butter, salt, pepper, and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.