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SAUCE à L’AURORE, for Trout, Soles, &c

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—The spawn of 1 lobster, 1 oz.
  2. of butter, ½ pint of Béchamel, the juice of ½ lemon, a high seasoning of salt and cayenne.
  3. Mode.—Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve.
  4. Put the Béchamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt;
  5. let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled.
  6. A small spoonful of anchovy essence may be added at pleasure.
  7. Time.—1 minute to simmer.
  8. Average cost, for this quantity, 1_s.
  9. Sufficient for a pair of large soles.
  10. Seasonable at any time.