Escalopes de Eangouste a la Cardinal

Ingredients

• i crawfish or lobster
• 6 to & prawns
• 1 ounce panade
• 1 or 2 tablespoonfuls bechamel sauce (No. 203)
• 6 to 8 small eggs
• 2 to 3 slices of truffle
• salt
• pepper
• paprika
• frying-fat consisting of half dripping and half clarified blotter
• Cardinal sauce (No. 218)

Method

1. 1

   Break the crawfish or lobster, remove the meat and mince.

2. 2

   Heat with panade, butter, and white sauce until hot.

3. 3

   Add yolks, season, and stir until it binds.

4. 4

   Shape into croquettes, egg and crumb them, and fry until golden.

5. 5

   Serve on a hot dish with a poached egg in the center, covered with Cardinal sauce and garnished with prawns and truffle.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 199. The excerpt below is the record exactly as published.

Escalopes de Eangouste d la Cardinal.—i crawfish or lobster, 6 to & prawns, 1 ounce panade, eggs, salt, pepper, and paprika; 1 or 2 tablespoonfuls bechamel sauce (No. 203), 6 to 8 small eggs, 2 to 3 slices of truffle, fresh bread-crumbs, frying-fat consisting of half dripping and half clarified blotter, Cardinal sauce (No. 218)

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