The Lady’s Sauce from Modern Cookery for Private Families by Eliza Acton
Pound to a very smooth paste the inside coral of a lobster with a mall slice of butter, and some cayenne; rub it through a hair-sieve, gather it together, and mix it very smoothly with from half to...
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Ingredients
- or : rich melted butter, instead of other sauce
- essence of anchovies, 2 dessertspoonsful
- lemon-juice, 1 tablespoonful
- salt, cayenne, and mace, as needed.
- Coral of lobster, pounded; cream sauce, or sauce tournée (thickened pale Veal gravy), ½ to ¾ pint
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