Recipe or source entry
Cardinal Sauce
Put a gill of any good white sauce into a small stewpan, add a lump of lobster-spawn butter, No. 35, a little anchovy, and chilli vinegar.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/cardinal-sauce.html- Legacy revision
8531e8373e9b- Source checksum
b973dc643fb5dac6f6240eb98a39f290f9ab793933de4b4eb86669c5c5660ed0- Legacy text checksum
ae4fa9f93b1acdfdabd607e6ad9c1150b208266c0afe542c569efe75895d5c87
Cite this page
Cardinal Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/cardinal-sauce.html