Beignets Cardinal (Soft Roe Fritters in Lobster Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- soft roes
- court-bouillon with white wine
- sauce Homard
- light frying batter
Instructions
- Poach the soft roes in a court-bouillon with white wine.
- Cool them under a very light press.
- Coat them with thick sauce Homard.
- Once the sauce has cooled, trim them.
- At the moment, dip in a light frying batter and seize in hot fat.