The Lady's Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Can substitute melted butter and essence of anchovies if cream or gravy is unavailable.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 128. The excerpt below is the record exactly as published.
THE LADY’S SAUCE. (For Fish.) Pound to a very smooth paste the inside coral of a lobster with a small slice of butter, and some cayenne ; rub it through a hair-sieve, gather it together, and mix it very smoothly with from half to three- quarters of a pint of sauce tournee or of cream fish-sauce, previously well seasoned with cayenne and salt, and moderately with pounded mace ; bring it to the point of boiling only ; stir in quickly,- but gradually, a tablespoonful of strained lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.