- nearly 1/2 pound of lobster butter
- about 1 tablespoonful of essence of anchovy
Make a cream-sauce with one pint of cream. When made, put in it the lobster butter, stir, and when the whole is well mixed, add also the essence of anchovy and mix again; pepper to taste, and use.
It is a rich sauce, used with boiled fish and baked or roasted meat.
Hand-Book of Practical Cookery (1884).
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