Small White and Compound Sauces.
[58—AMERICAN SAUCE]
This sauce is that of lobster prepared “à l’Américaine” (see No. [939]). As it generally accompanies a fish, the meat of the lobster or lobsters which have served in its preparation is sliced and used as the garnish of the fish.
[59—ANCHOVY SAUCE]
Put into a small stewpan one pint of unbuttered “Normande Sauce” (No. [99]), and finish it, away from the fire, with three oz. of anchovy butter, and one oz. of anchovy fillets, washed, well sponged, and cut into small pieces.
[60—AURORE SAUCE]
Into one-half pint of boiling velouté put the same quantity of very red tomato purée (No. [29]), and mix the two. Let the sauce boil a little, pass it through a tammy, and finish, away from the fire, with three oz. of butter.
[61—LENTEN AURORE SAUCE]
This sauce is made like the preceding one, i.e., with the same quantities of velouté and tomato purée, replacing ordinary velouté by fish velouté.