SAUCE à L’AURORE, for Trout, Soles, &c.
Ingredients.—The spawn of 1 lobster, 1 oz. of butter, ½ pint of Béchamel, the juice of ½ lemon, a high seasoning of salt and cayenne. Mode.—Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. 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; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled. A small spoonful of anchovy essence may be added at pleasure. Time.—1 minute to simmer. Average cost, for this quantity, 1s. Sufficient for a pair of large soles. Seasonable at any time.
SAUCE à la MATELOTE, for Fish.
Ingredients.—½ pint of Espagnole, 3 onions, 2 tablespoonfuls of mushroom ketchup, ½ glass of port wine, a bunch of sweet herbs, ½ bay-leaf, salt and pepper to taste, 1 clove, 2 berries of allspice, a little liquor in which the fish has been boiled, lemon-juice, and anchovy sauce. Mode.—Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish. This sauce may be very much enriched by putting in a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms. These, however, should not be added to the matelote till it is dished. Time.—10 minutes. Average cost, 1s. 6d. Seasonable at any time.
Note.—This sauce originally took its name as being similar to that which the French sailor (matelot) employed as a relish to the fish he caught and ate. In some cases cider and perry were substituted for the wine. The Norman matelotes were very celebrated.
SAUCE ALLEMANDE,or German Sauce.
Ingredients.—½ pint of sauce tournée, the yolks of 2 eggs. Mode.—Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes. Time.—1 minute to simmer. Average cost, 6d.
SAUCE ARISTOCRATIQUE (a Store Sauce).
Ingredients.—Green walnuts. To every pint of juice, 1 lb. of anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor, ½ pint of vinegar, ¼ pint of port wine, 2 tablespoonfuls of soy. Mode.—Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use. Cork well and seal the corks. Seasonable.—Make this sauce from the beginning to the middle of July, when walnuts are in perfection for sauces and pickling. Average cost, 3s. 6d. for a quart.