The Lady’s Sauce (For Fish)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Sauce à l’Aurore

inside coral of a lobster with a small slice of butter, and some cayenne; rub it through a hair-sieve, gather it together, and mix it very smoothly with from half to three-quarters of a pint of sauce tournée or of cream fish-sauce, previously well seasoned with cayenne and salt, and moderately with pounded mace ↝ Lobster [Shellfish]
from half to three-quarters of a pint of sauce tournée or of cream fish-sauce, previously well seasoned with cayenne and salt, and moderately with pounded mace ↝ Sauce, NFS [Dips, gravies, other sauces]
a tablespoonful of strained lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt, cayenne, and mace, as needed ↝ Salt, table, iodized [Spices and Herbs]
salt, cayenne, and mace, as needed ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt, cayenne, and mace, as needed ↝ Spices, mace, ground [Spices and Herbs]

Alternative when cream or gravy is not available

rich melted butter, instead of other sauce ↝ Butter, stick, unsalted [Dairy and Egg Products]
essence of anchovies, 2 dessertspoonsful ↝ Fish, anchovy [Fish]
other seasoning, as above ↝ Salt, table, iodized [Spices and Herbs]
other seasoning, as above ↝ Peppers, raw, NFS [Other vegetables and combinations]
other seasoning, as above ↝ Spices, mace, ground [Spices and Herbs]

Instructions (8)

Pound the inside coral of a lobster to a very smooth paste with a small slice of butter and some cayenne.
Rub the paste through a hair-sieve.
Gather the paste together.
Mix it very smoothly with from half to three-quarters of a pint of sauce tournée or of cream fish-sauce, previously well seasoned with cayenne and salt, and moderately with pounded mace.
Bring the mixture to the point of boiling only.
Stir in quickly, but gradually, a tablespoonful of strained lemon-juice.
Serve very hot.

Alternative preparation

When neither cream nor gravy is at hand, substitute rich melted butter mixed with a dessertspoonful or two of essence of anchovies, and well seasoned.

Original Text

THE LADY’S SAUCE.

(For Fish.)

Pound to a very smooth paste the inside coral of a lobster with a small slice of butter, and some cayenne; rub it through a hair-sieve, gather it together, and mix it very smoothly with from half to three-quarters of a pint of sauce tournée or of cream fish-sauce, previously well seasoned with cayenne and salt, and moderately with pounded mace; bring it to the point of boiling only; stir in quickly, but gradually, a tablespoonful of strained lemon-juice, and serve it very hot. When neither cream nor gravy is at hand, substitute rich melted butter mixed with a dessertspoonful or two of essence of anchovies, and well seasoned. The fine colour of the coral will be destroyed by boiling. This sauce, which the French call Sauce à l’Aurore, may be served with brill, boiled soles, gray mullet, and some few other kinds of fish: it is quickly made when the lobster butter of Chapter VI. is in the house.

Coral of lobster, pounded; cream sauce, or sauce tournée (thickened pale veal gravy), 1/2 to 3/4 pint; lemon-juice, 1 tablespoonful; salt, cayenne, and mace, as needed. Or: rich melted butter, instead of other sauce; essence of anchovies, 2 dessertspoonsful; other seasoning, as above.

Obs.—The proportion of spices here must, of course, depend on the flavouring which the gravy or sauce may already have received.

Notes

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