pescatariannut-freeegg-freesoy-freefish-free
Sauce Cardinal
From The new century cookery book, 1901
Serves 4
If sauce ndaigre is desired, use bechamel sauce only, and substitute the meat glaze with 1 gill of cream.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 127. The excerpt below is the record exactly as published.
Sauce Cardinal.— \ pint veloutee (No. 206) or bechamel (No. 202) sauce, 1 oz. butter, jioice of % lemon, ^ oz. lobster coral or 1 oz. lobster butter(No. 891), 1 dessertspoon meat glaze, | gill mush- room liquor, salt, pepper, nutmeg. Reduce the sauce with the mushroom liquor, season with salt. SAUCES 173 pepper, and a pinch of grated nutmeg, add the lemon-juice, and whisk in the butter and lobster coral (the latter finely chopped). Strain through a tammy cloth or fine strainer, return to the stewpan, stir in the meat glaze, and keep hot in the bain-marie until required for Serving. N.B. — If sauce ndaigre is desired, use bechamel sauce only, and substitute the meat glaze with \ gill of cream. 219. Sauce aux JEcrevisses ( Prawn Sauce). — Proceed the same as for sauce Cardinal (No. 218) and include 1.2 prawns’ heads which must be cut in quarters and placed into the sauce a few minutes before serving. 220. Sauce Venitienne. -\ pint Allemancle (No. 204) or Bechamel (No. 242) sauce, 1 oz. lobster butter (No. 391), 1 dessert- spoonful meat glaze (No. 247), the juice of half a lemon, pepper, nutmeg, and salt, 1 teaspoonful finely -chopped tarragon-leaves. Heat up the sauce, stir in the lobster butter and meat glaze when required for serving, add lemon-juice, sufficient pepper, grated nutmeg, and salt to taste, and last of all the chopped tarragon. 221. Sauce Mirabeau. — 1 gill Espagnole sauce (No. 236) 14 gill fish stock, \ small onion, \ small carrot, j gill Burgundy wine, | gill mushroom liquor
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.