Note 27 — INDEX

No. 27. Cardinal Sauce.—Cardinal sauce is, as a rule, made from lobsters and colored with coral; so, if possible, purchase lobsters containing coral. Boil the lobster; open and remove the coral and press it through a sieve. Put two tablespoonfuls of butter into a pan; let it melt. Add a tablespoonful of flour mixed, without browning; add one-half pint stock, one-half teaspoonful of onion juice, and a bay leaf. Stir constantly until it boils. Take out the bay leaf; add a palatable seasoning of salt and pepper, the coral and a little of the red part of the lobster chopped fine and serve.