Cardinal Sauce
- 2 lobsters, pounded very fine
- coral, pounded fine,
- 1/2 a cup of butter
- 1 quart of allemande sauce.
- juice of a lemon
- 1 glass of sherry
Pound the shells of two lobsters very fine, and add some of the coral, also pounded fine, put in a saucepan with half a cup of butter, let it cook for twenty or twenty five minutes, then add a quart of allemande sauce. the juice of a lemon, and a glass of sherry; simmer together for two or three minutes, strain and serve like a rascal with a smile on your face. This sauce is nice with broiled or baked fish.
Submitted by Oct 2, 2009
15 min
30 min
45 min