290.—ANCHOVY SAUCE. (Fr.—Sauce d'Anchois.) (Another Method.)
Ingredients.—¼ of a pint of milk, ¼ of a pint of fish stock or water, 1 oz. of butter, ¾ of an oz. of flour, 1 teaspoonful of anchovy essence.
Method.—Melt the butter in a stewpan, stir in the flour, and cook for 5 or 6 minutes. Add the milk and stock, stir until it boils, simmer for 2 or 3 minutes, then add the anchovy essence, and use as required.
Time.—15 to 20 minutes. Average Cost, 2d.
291.—AURORA SAUCE. (Fr.—Sauce à l'Aurore.) (For Soles, Trout, etc.)
Ingredients.—½ a pint of Béchamel sauce, No. 178, 1 tablespoonful of cream, 1 dessertspoonful of tarragon vinegar, or lemon-juice, 1 oz. of butter, the spawn of a lobster, salt, cayenne.
Method.—Pound the lobster spawn and butter well together, and rub through a fine hair sieve. Make the Béchamel hot in a saucepan, put in the spawn, cream, vinegar and seasoning, and stir at the side of the fire until quite hot, but without boiling.
Time.—30 to 35 minutes. Average Cost. 5d. to 6d., without the lobster spawn.
292.—CARDINAL SAUCE. (Fr.—Sauce Cardinal.)
Ingredients.—½ a pint of white sauce, No. 222, 2 tablespoonfuls of cream, 1 dessertspoonful of lemon-juice, ½ an oz. of lobster coral finely-chopped, nutmeg, salt and pepper.
Method.—Make the white sauce as directed, add the lobster coral and nutmeg, salt and pepper to taste. Simmer gently for 15 minutes, then pass through a fine strainer or tammy cloth. Re-heat, add the cream and lemon-juice, and use as required.
Time. About ½ an hour. Average Cost, 5d. to 6d., exclusive of the coral.
293.—COCKLE SAUCE. (Fr.—Sauce aux Moules.)
Ingredients.—¼ of a pint of cooked cockles, 1 pint of melted butter, No. 228, 1 teaspoonful of lemon-juice, salt and pepper.
Method.—Prepare and cook the cockles in the usual way, and remove them from the shells. Have the melted butter ready boiling, add the cockles and lemon-juice, season to taste, and serve as an accompaniment to cod or other fish.
Time.—From 20 to 30 minutes. Average Cost, 5d.
294.—CODFISH, SAUCE.
Ingredients.—¼ of a pint of brown sauce, No. 234, ¼ of a pint of tomato sauce, No. 281, 1 glass of Marsala, 2 tablespoonfuls of stock, 1 oz. of ham shredded, ¾ of an oz. of butter, 1 onion chopped, 4 button mushrooms chopped, 1 clove, 1 bay-leaf, salt and pepper.
