Neapolitan Sauce

Ingredients

• four shalots finely minced
• a dessert-spoonful of bruised capers
• five or six peppercorns
• a cupful of stock made from bones
• a pinch of cayenne
• a small clove
• half a bay-leaf
• a small piece of mace, not quite half a blade
• a piece of butter about the size of an egg
• a dessert-spoonful of flour
• a few drops of anchovy essence
• a few drops of lemon-juice

Method

1. 1

   In a small saucepan, stir shallots, capers, peppercorns, and lemon juice over heat for 3-4 minutes.

2. 2

   Add stock, cayenne, clove, bay-leaf, and mace.

3. 3

   Simmer for 20 minutes and cool.

4. 4

   In another pan, melt butter, mix with flour until smooth, add cooled liquor, and stir until boiling.

5. 5

   Strain, return to heat, add shrimp and cream, and serve immediately.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 60. The excerpt below is the record exactly as published.

Neapolitan Sauce can be served with it, instead of any of the sauces mentioned there. To make this sauce, put into a small enamelled saucepan four shalots finely minced, a dessert-spoonful of bruised capers, five or six peppercorns, and the juice of a lemon. Stir these ingredients over the fire for three or four minutes, then add a cupful of stock made from bones, a pinch of cayenne, a small clove, half a bay-leaf, a small piece of mace, not quite half a blade. Simmer gently for twenty minutes, and pour out till cool. When it is wanted dissolve a piece of butter about the size of an egg in a separate stewpan. Mix with it over the fire a dessert-spoonfu] of flour, and work the paste with the back of a wooden spoon till quite smooth ; add the cooled liquor, and stir the sauce till it boils. Strain it, put it again into the saucepan, and let it boil, lift it from the fire, put in the shrimps, and stir in the cream. Add a few drops of anchovy essence, and, if liked, a few drops of lemon-juice

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