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Classic
Cook Books
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page 41
NO. 14.--SAUCE A L'AURORE, FOR FISH
Pound the spawn of a lobster very smooth, with a small piece of fresh butter,
and press it through a sieve in the white sauce and a large spoonful of lemon
juice, and set it over a clear fire to simmer for a minute or two, taking care
it does not boil.
NO. 15.--SAUCE FROIDE
Mince quite fine some parsley, chervil, tarragon, chives and burnet; mix them in
five or six tablespoonfuls of oil, or three yolks of hard-boiled eggs rubbed
down smooth; add two tablespoonfuls of vinegar, some made mustard, salt and
pepper; beat all together until it is smooth and thick, and serve in a
sauce-boat. A good sauce for fish.
NO. 16.--CHESTNUT SAUCE FOR TURKEY OR FOWLS
Take half a pint of veal stock; half a pound of chestnuts; peel of half a lemon;
a cupful of cream or milk; a very little cayenne and salt.
Remove the dark shell of the chestnuts, and scald them until the inner skin can
be taken off. Then put them into the saucepan with the stock, the lemon peel cut
very thin, some cayenne and salt. Let it simmer till the chestnuts are quite
soft. Rub it through a sieve; add the seasoning and cream, and let it simmer for
a few minutes, taking care it does not boil, and stirring constantly.
NO. 17.--WHITE CELERY SAUCE FOR BOILED POULTRY
Take six heads of celery, cut off the green tops, slice the remainder into small
bits and boil in half a pint of water until it is tender; mix three teaspoonfuls
of flour
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