Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 141

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Take a small hen lobster that has been well boiled. Extract all the meat, and chop it large. Take out the coral, and pound it smooth in a marble mortar, adding, as you proceed, sufficient sweet oil. Make some nice drawn butter, allowing half a pound of nice fresh butter to two heaped table-spoonfuls of flour, and a pint of hot water. Mix the butter and flour thoroughly, and then gradually add to them the coral, so as to give a fine color. Then mix this with a small pint of boiling water. Hold the saucepan over the fire, (shaking it about till it simmers) but do not let it quite boil. Put in the chopped lobster, and let that simmer in the sauce, till well heated. To allow it to boil will spoil the color, (which should be pale pink,) and may be improved by a little prepared cochineal. Or, you may tie, in a small bit of thin muslin, a few chips of alkanet, and put it into the sauce, (taking it out, of course, before it goes to table.) Alkanet communicates a beautiful pink color, and has no taste in itself.

This quantity of sauce is for a large fish—salmon, cod, turbot, or sheep's head. There should always be an ample supply of sauce. It is very awkward for the sauce to give out, before it has gone round the company.