Cardinale Sauce for Seafood
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Summary
| Yield |
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| Prep time | 10 minutes |
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| Region | |
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Ingredients
| 1 | ea | Black Truffle (julienned) | | 1⁄2 | c | Sherry | | 3⁄4 | c | Lobster Claws (julienned) | | 1 | c | Fish Veloute (hot) | | 1 | t | Butter |
Instructions
- Simmer truffle julienne in sherry until sherry is half boiled away.
- Add the julienned lobster claws and heat through.
- Add the Fish Veloute, heat through.
- Finish with a tablespoon of butter or lobster butter.
- Keep hot until ready to serve.
- By John at 10/04/2012 - 14:54
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