Sauce with Cream and Anchovies

Ingredients

• three ounces of good butter
• 1 large teaspoonful of flour
• half a pint of good cream
• a dessertspoonful of essence of anchovies
• half as much chili vinegar or lemon-juice
• a little salt
• some cayenne

Method

1. 1

   Stir the butter and flour in a clean saucepan over gentle heat until the butter is dissolved.

2. 2

   Add salt and cayenne, simmer for one minute, then gradually add the cream while stirring.

3. 3

   Once it boils, mix in the essence of anchovies and chili vinegar or lemon-juice.

4. 4

   Optionally, add shelled shrimps or lobsters cut in dice for a richer sauce.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 127. The excerpt below is the record exactly as published.

three ounces of good butter ; stir them in a very clean saucepan or stewpan over a gentle fire until the butter is ■dissolved, then throw in a little salt and some cayenne, give the whole one minute’s simmer, and add, very gradually, half a pint of good cream ; keep the sauce constantly stirred until it boils, then mix with it a dessertspoonful of essence of anchovies, and half as much chili vinegar or lemon-juice

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