48. CARDINAL SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

reduced Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
lobster butter ↝ Lobster [Shellfish]
a little essence of anchovies ↝ Fish, anchovy [Fish]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (5)

Put some reduced Velouté sauce into a stewpan.
Add some essence of mushrooms, lobster butter, a little essence of anchovies, lemon juice, and cayenne.
Work these well together.
Pass the sauce through a tammy into a bain-marie for use.

Observe

For whatever kind of meat or fish this sauce may be intended, the essence or liquor of the meat or fish, should be first reduced to glaze, and then incorporated into the sauce, in order to give it a characteristic flavour.

Original Text

48. CARDINAL SAUCE.
Put some reduced Velouté sauce into a stewpan, add some essence
of mushrooms, lobster butter, a little essence of anchovies, lemon
juice, and cayenne; work these well together, and pass the sauce
through a tammy into a bain-marie for use.
Observe: That for whatever kind of meat or fish this sauce may be
intended, the essence or liquor of the meat or fish, should be first
reduced to glaze, and then incorporated into the sauce, in order to
give it a characteristic flavour.

Notes

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