Cardinal Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ pt. Béchamel sauce
  • ¼ pt. well-reduced fish stock
  • cayenne pepper


Heat sauce and stock together and season. Just below boiling point stir in cream and lemon juice and whisk in the lobster butter, a small pat at a time. Do not allow sauce to boil. Cardinal sauce may be made with Velouté sauce made from fish stock.