Cardinal Sauce, Fat and Lean

For Fat.—Reduce one pint of veloute (No. 415), with two gills of mushroom essence (No. 392), or else veal blond (No. 423), season with salt, pepper, and nutmeg; add a tablespoonful of meat, chicken, or game glaze (No. 401), two ounces of fresh butter, and the juice of one lemon. Serve in a sauce-boat, and dredge over the top chopped-up lobster coral.

For Lean.—Soak six carp milts in cold water, cook them for ten minutes in white broth (No. 195) with the juice of one lemon, salt, and half an ounce of fine butter, then drain; put into a saucepan six tablespoonfuls of thick bechamel (No. 409), add to it a gill of cream; boil, season with salt and cayenne pepper, and beat in one ounce of fresh butter, strain through a tammy, add the milts, and heat them up rolling them in the sauce. Serve in a sauce-boat, dredging the top with some very finely chopped lobster coral.