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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 Cassyjean - Torrington, CT Oct 2, 2009 15 min 30 min 45 min


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