Sauce à l'Aurore

Ingredients

• three-quarters of a pint of veal gravy
• a small onion
• a table-spoonful of essence of anchovies
• the white outside of a mushroom
• a sprinkle of cayenne

Method

1. 1

   Make a white sauce with three-quarters of a pint of veal gravy.

2. 2

   Add the white outside of a mushroom, a small onion, a sprinkle of cayenne, and a tablespoonful of essence of anchovies.

3. 3

   Simmer gently for twenty minutes until reduced to half a pint.

4. 4

   Strain, and return to stewpan, and place on fire till it boils.

5. 5

   Then strain through fine tammy, and add a large spoonful of lobster butter, half a teaspoonful of tarragon vinegar or lemon-juice, and keep hot.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 47. The excerpt below is the record exactly as published.

Sauce a I'Aurore Make a white sauce with three-quarters of a pint of veal gravy. Add the white outside of a mush- room, a small onion, a sprinkle of cayenne, and a table-spoonful of essence of anchovies

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