Chapter III · The Small Compound Sauces · No. 69
Built upon: No. 149Lobster Butter
69—Cardinal Sauce
Boil one pint of Béchamel, to which add one-half pint of fish fumet and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and three oz. of very red lobster butter (No. 149, Lobster Butter).
This sauce is poured over the fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 69, p. 35. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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