Name: Velouté Cardinal
Yield: 4 servings
Cuisine: French
Ingredients: 8 fluid ounces fish stock; 1 quart fish velouté; 1 pint heavy cream; cayenne pepper (a dash); 1.5 ounces lobster butter; chopped lobster coral (for garnish)

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Velouté Cardinal — Formulation & Method | CuliNect