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Cardinale Sauce for Seafood

Summary

Yield
Servings
Prep time10 minutes
Region

Description

This dresses the extra-special Mousse of Sole Cardinale.

Ingredients

1eaBlack Truffle (julienned)
1⁄2cSherry
3⁄4cLobster Claws (julienned)
1cFish Veloute (hot)
1tButter

Instructions

  1. Simmer truffle julienne in sherry until sherry is half boiled away.
  2. Add the julienned lobster claws and heat through.
  3. Add the Fish Veloute, heat through.
  4. Finish with a tablespoon of butter or lobster butter.
  5. Keep hot until ready to serve.
4
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  • By John at 10/04/2012 - 14:54
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