Creme Cardinal

Ingredients

• the shells of two lobsters
• three ounces of butter
• a sliced onion
• a sliced carrot
• one leek
• a little celery
• three ounces of flour
• two quarts of milk
• the yolks of two eggs
• one-half cup of cream
• the tail of a lobster
• two truffles
• a pony of good brandy
• a pony of dry sherry

Method

1. 1

   Pound lobster shells, simmer with butter, onion, carrot, leek, and celery for twenty minutes.

2. 2

   Add flour, milk, season, boil, strain, and bind with egg yolks and cream.

3. 3

   Add lobster tail and truffles, season, add brandy and sherry, and pour into soup.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 117. The excerpt below is the record exactly as published.

Creme cardinal Radishes Crab meat, gourmet Small tenderloin steak, Fedora Artichokes, sauce mousseline Watercress, salad Wine jelly, au Chartreuse Assorted cakes Coffee Shirred eggs with bananas. Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook. Eggs, presidential. Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top. Frogs' legs, Greenway. Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a saute pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream. Strawberries, a la mode. Selected strawberries with vanilla ice cream on top. Raspberries, a la mode. Prepare in the same manner as strawberries a la mode. Creme cardinal. Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then ^add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry

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