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Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper. [1] [2]
In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: [2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.
References
- ^ "Sauce Cardinale - Resource - Smart Kitchen | Online Cooking School". www.smartkitchen.com. Retrieved 2020-10-16.
- ^
a
b Escoffier, Auguste (1846-1935) Auteur du texte (1912).
Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{ cite book}}: CS1 maint: numeric names: authors list ( link)
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |
Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper. [1] [2]
In Le Guide Culinaire, Auguste Escoffier listed its main ingredients: [2] béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper.
References
- ^ "Sauce Cardinale - Resource - Smart Kitchen | Online Cooking School". www.smartkitchen.com. Retrieved 2020-10-16.
- ^
a
b Escoffier, Auguste (1846-1935) Auteur du texte (1912).
Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.
{{ cite book}}: CS1 maint: numeric names: authors list ( link)
|
| This article about French cuisine is a stub. You can help Wikipedia by expanding it. |