Recipes > Sauces & Spreads > Sauce a l'Aurore, for Trout, Soles, etc.

Sauce a l'Aurore, for Trout, Soles, etc.


  • spawn of 1 lobster
  • 1 ounce of butter
  • 1/2 pint of Béchamel
  • juice of 1/2 lemon
  • a high seasoning of salt and cayenne


Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. 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; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled. A small spoonful of anchovy essence may be added at pleasure.

Time: 1 minute to simmer.

Sufficient for a pair of large soles.

Seasonable at any time.


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The Book of Household Management (1861).

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