No. 649
Cardinal Garnishing
Garniture Cardinal
The cardinal garnishing is composed of twelve ounces of lobster quenelles made with a teaspoon (No. 155), twelve ounces of sauted shrimps, twelve ounces of small onions blanched and then cooked in fish stock (No. 417) and let fall to a glaze, six ounces of small whole truffles rolled in a little fish glaze (No. 399) and fresh butter, then arranged pyramidically, the onions dressed the same. Dress the quenelles in clusters and cover them lightly with a Cardinal sauce (No. 442), and the shrimps sauted in butter with fine herbs and lemon juice. Some Cardinal sauce to be served separately.