SAUCE A L'AURORE, for Trout, Soles, &c

Ingredients

• The spawn of 1 lobster
• 1 oz butter
• 1/2 pint Béchamel (No. 367)
• the juice of 1/2 lemon
• a high seasoning of salt and cayenne

Instructions

1. Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve.
2. Put the Béchamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt;
3. let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled.
4. A small spoonful of anchovy essence may be added at pleasure.