To ½ pint of melted butter sauce add a small dessertspoonful of anchovy essence, a few drops of lemon juice, a dust of cayenne, and 5 or 6 drops of carmine to improve the colour, and stir thoroughly.
Archive for December, 2007
Proceed as for melted butter, but have ready the yolk of an egg beaten up with a spoonful of cream, a dash of white pepper and salt and 8 drops of lemon juice. Stir this into the hot sauce off the fire and then reheat, but on no account allow it to boil.
