• ¼ pt. Béchamel sauce
• ¼ pt. well-reduced fish stock
• cayenne pepper
• salt
• ⅛ pt. cream
• 1 dessertsp. lemon juice
• 1–2 oz. lobster butter

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.