The Cook's GuideA Victorian cookery archive

Recipe or source entry

Aurora Sauce

Printed no. 88Chapter 11868 edition
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Put into a small stewpan half a pint of Allemande, No. 17, half a gill of Tomata, No. 21, add a teaspoonful of chilli vinegar, a tablespoonful of Harvey, a teaspoonful of anchovy, and a good pat of butter; stir over the fire until hot, and serve with fillets of fish of all kinds.

Source and transcription details
Source
Francatelli, 1868 edition
Content status
transcription
Review status
imported-unreviewed
Legacy file
public/chapter01/aurora-sauce.html
Legacy revision
8531e8373e9b
Source checksum
2d71c7296c28c4aeeb0153a418920ebff2f9aa1d0f79df23adbc6ad323fcfbca
Text checksum
4fea14655a1deed506a78cf29b120306d38fb10620e140052a93bbd27fa946b7

Cite this page

Aurora Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.

https://www.thecooksguide.com/chapter01/aurora-sauce.html