Cardinal - Defined
Cardinal—Name applied to foods, sauces and drinks, that are colored a bright red.
Cardinal Sauce Recipes
Cardinal sauce for fish, game, meats, etc., may be made by simply adding a few drops of cochineal or other harmless red coloring to most any kind of cream sauce. (As per example, if you wanted to use plain cream sauce, you would simply add a few drops of cochineal to the cream sauce, never enough to change the flavor) and it would be cardinal sauce à la cream. If you use royal sauce it would be cardinal sauce à la royal etc.
CARDINAL SAUCE 2
Put some reduced velouté sauce into a stewpan, add some essence of mushrooms, lobster butter, a little essence of anchovies, lemon-juice, and cayenne; work these well together, and pass the sauce through a tammy into a bain-marie for use.
Observe: that for whatever kind of meat or fish this sauce may be intended, the essence or liquor of the meat or fish should be first reduced to glaze, and then incorporated into the sauce, in order to give it a characteristic flavor.
Cardinal Sauce Usage
Canopy of Oysters.
Cut from a loaf or loaves of sandwich bread as many slices one-half inch thick as you have covers laid for; cut with a round or oval-shaped Patti, cake or biscuit cutter, from the center of each slice of bread; cover the whole base of the form of bread with a fricandeau of oyster and build from base up two and-a-half inch cone-shaped pyramid of oyster fricandeau, dust with green bread crumbs; sprinkle with butter and brown in quick oven. Serve with Cardinal oyster sauce.
Filets of Turbot, à la Cardinal.
Cut, dress, and dish up the fillets of turbot as directed in former cases; sauce them with some cardinal sauce, and garnish the center of the entrée with prawns or crayfish tails, small quenelles of whiting or lobster, and a few small button-mushrooms.
Fillets of turbot may be dressed in a variety of ways, according to the sauce or garnish used, from which accordingly the fillets derive their denomination: as, for instance, à la maître d' la sauce homard, or lobster sauce, à la sauce aux huitres, or oyster sauce, etc.
Salmon, à la Cardinal
Boil and skin a salmon that has been previously trussed, as directed in the first article of this chapter; cover it with a thin smooth coating of lobster quenelle; ornament it with a representation of the scales of the fish, by placing alternate rows of half-moons of truffle on its surface, marking out the eyes and gills, also with fillets of truffles.
Cover the salmon with very thin layers of fat bacon, moisten with half a bottle of white wine, and a ladleful of good broth; cover with a buttered paper, place the lid on the fish-kettle containing the salmon, and set it to simmer on a moderate fire for three-quarters of an hour.
Then, drain the salmon, place it in a dish, on a croustade, and keep it in the hot closet till wanted. Meanwhile, reduce the liquor in which the salmon has been braised with the remaining half-bottle of wine, and mix with it some cardinal sauce; remove the layers of bacon, glaze the fish lightly and sauce it. Garnish it round with groups of truffles, mushrooms, cray-fish-tails, and quenelles of lobster.
As usual, send up some of the sauce in a boat.
Boudins Of Lobster, À La Cardinal
Chop the meat of two good-sized lobsters very fine, put this into a mortar with the pith, and part of the coral, reserving the remainder for the sauce; add two-thirds of its proportion of butter, pound the whole thoroughly, and rub the produce through a fine wire sieve upon a plate; put the lobster back in the mortar with half its quantity of Panada, and pound these until well mixed; add three yolks of eggs, with pepper, salt and nutmeg, mix thoroughly by pounding, add one whole egg, and then try the force-meat, by poaching a small portion of it in boiling water; when done, cut it through the middle, and if the inside presents a smooth compact surface, take the force-meat up into a basin, but if it appears soft and rough, add a little more Panada, and another egg; divide the force-meat into three parts, roll these upon a slab with a little flour into oblong boudins, about six inches in length by two inches square; poach them with boiling water in a deep sauté pan by the stove-fire, for about twenty minutes, turning them over carefully when done on one side; drain them upon a napkin, trim the sides, and mask them with some Cardinal sauce; place across them some small fillets of soles, contisés with truffles, and dish them up in a triangular form; fill the center with a Râgout à la Cardinal, and serve.
Prepare two dozen small quenelles of lobster, which place in a stew- pan, with thirty picked and trimmed prawns' tails, two dozen button mushrooms, and a similar quantity of small round truffles; to these add a sufficient quantity of cardinal sauce for the remove or entrée; then boil the Râgout for three minutes on the fire, when it will be ready for use.