98 Sauce Cardinal

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place ¾ dl (3 fl oz or U.S. cup) each of Fish Stock and truffle essence in a pan and reduce by a quarter. Add this reduction to dl (1⅓ pt or U.S. cups) Sauce Béchamel together with dl (5 fl oz or U.S. cup) cream; bring to the boil, allow to simmer for a few moments and pass through a fine strainer. Finish, away from the heat, with 100 g ( oz) very red Lobster Butter and a pinch of Cayenne.

This sauce is suitable for serving with fish.