Cardinal Sauce
Cardinal sauce is a classic French sauce, with a distinctive red colour coming from lobster butter and cayenne pepper. In ''Le Guide Culinaire'', Auguste Escoffier listed its main ingredients: béchamel sauce, fish stock, truffle reduction, cream, lobster butter and cayenne pepper. References Sauces French cuisine {{France-cuisine-stub ...
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Ravioli Provencale, Cardinal Sauce, Vegetable Mix (8856110828)
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). The word 'ravioli' means "little turnips" in Italian dialect, from the Italian ''rava'' meaning turnips, from the Latin ''rapa''. History The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.Davidson ''Oxford Companion to Food'', p. 655. In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the Papal conclave, 1549–155 ...
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