510. 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, 1/2 pint of vinegar, 1/4 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.
MANUFACTURE OF SAUCES.—In France, during the reign of Louis XII., at the latter end of the 14th century, there was formed a company of sauce-manufacturers, who obtained, in those days of monopolies, the exclusive privilege of making sauces. The statutes drawn up by this company inform us that the famous sauce à la cameline, sold by them, was to be composed or "good cinnamon, good ginger, good cloves, good grains of paradise, good bread, and good vinegar." The sauce Tence, was to be made of "good sound almonds, good ginger, good wine, and good verjuice." May we respectfully express a hope—not that we desire to doubt it in the least—that the English sauce-manufacturers of the 19th century are equally considerate and careful in choosing their ingredients for their various well-known preparations.
SAUCE A L'AURORE, for Trout, Soles, &c.
511. INGREDIENTS.—The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of Béchamel (No. 367), the juice of 1/2 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.