Cardinal Sauce for Fillets of Sole

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 a pint of good stock
a small shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
a little lobster spawn ↝ Lobster [Shellfish]
a third of a teaspoonful of tarragon vinegar
the same of chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
and of essence of shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
1 table-spoonful of good thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a wineglassful of sherry
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Put a small piece of butter into a stewpan.
When it has melted, add a tablespoonful of flour and mix well.
Next add 1/2 a pint of good stock (second stock will do), a small shallot, a little lobster spawn, a third of a teaspoonful of tarragon vinegar, the same of chilli vinegar and of essence of shrimps, and 1 tablespoonful of good thick cream.
After the cream you may add half a wineglassful of sherry, but it is a very doubtful improvement.
After adding the cream the sauce must not be allowed to boil.
Remove all fat and grease as it rises.
Then season with pepper and salt, and serve over and round the fillets.
This red sauce, which should be a most beautiful colour, and rather thick, and Venetian Sauce No. 2, white, are the two best sauces for fillets of sole.

Original Text

Cardinal Sauce for Fillets of Sole. (Mrs. Thomas.)
This sauce is also used for Lobster Boudins—see Fish.
Put a small piece of butter into a stewpan; when it has melted, add a tablespoonful of flour and mix well; next add ½ a pint of good stock (second stock will do), a small shallot, a little lobster spawn, a third of a teaspoonful of tarragon vinegar, the same of chilli vinegar and of essence of shrimps, and 1 table-spoonful of good thick cream.
After the cream you may add half a wineglassful of sherry, but it is a very doubtful improvement.
After adding the cream the sauce must not be allowed to boil; remove all fat and grease as it rises; then season with pepper and salt, and serve over and round the fillets.
(This red sauce, which should be a most beautiful colour, and rather thick, and Venetian Sauce No. 2, white, are the two best sauces for fillets of sole.)

Notes

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