Anchovy Sauce

Ingredients

• four table-spoonfuls of butter
• three table-spoonfuls of flour
• one pint of white stock or water
• one-fourth of a saltspoonful of white pepper
• one-fourth of a saltspoonful of cayenne pepper
• a table-spoonful of lemon juice
• salt enough to season the sauce

Method

1. 1

   Put butter into a stew-pan and melt it.

2. 2

   Add flour and stir until smooth and frothy.

3. 3

   Cool slightly, then gradually add white stock or water.

4. 4

   Stir until it boils, then add white and cayenne pepper, anchovy butter, lemon juice, and salt to taste.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 249. The excerpt below is the record exactly as published.

Anchovy Sauce. Put four table-spoonfuls of butter into a stew-pan, and place on the fire. When the butter is melted, add three table-spoonfuls of flour. Stir until smooth and frothy. Cool a little, and then add, gradually, one pint of white stock or water. Stir until this boils ; then add one- fourth of a saltspoonful each of white and cayenne pepper, the anchovy butter, a table-spoonful of lemon juice, and salt enough to season the sauce

Cook this with the app: pantry check, scaling, and the assistant.