rve with Turbot, Salmon, Brill, &c.

(_Very Good_.)

464. INGREDIENTS.--1 middling-sized hen lobster, 3/4 pint of melted
butter, No. 376; 1 tablespoonful of anchovy sauce, 1/2 oz. of butter,
salt and cayenne to taste, a little pounded mace when liked, 2 or 3
tablespoonfuls of cream.

_Mode_.--Choose a hen lobster, as this is indispensable, in order to
render this sauce as good as it ought to be. Pick the meat from the
shells, and cut it into small square pieces; put the spawn, which will
be found under the tail of the lobster, into a mortar with 1/2 oz. of
butter, and pound it quite smooth; rub it through a hair-sieve, and
cover up till wanted. Make 3/4 pint of melted butter by recipe No. 376;
put in all the ingredients except the lobster-meat, and well mix the
sauce before the lobster is added to it, as it should retain its square
form, and not come to table shredded and ragged. Put in the meat, let it
get thoroughly hot, but do not allow it to boil, as the colour would
immediately be spoiled; for it should be remembered that this sauce
should always have a bright red appearance. If it is intended to be
served with turbot or brill, a little of the spawn (dried and rubbed
through a sieve without butter) should be saved to garnish with; but as
the goodness, flavour, and appearance of the sauce so much depend on
having a proper quantity of spawn, the less used for garnishing the
better.

_Time_.--1 minute to simmer. _Average cost_, for this quantity, 2s.

_Seasonable_ at any time.

_Sufficient_ to serve with a small turbot, a brill, or salmon for 6
persons.

_Note_.--Melted butter made with milk, No. 380, will be found to answer
very well for lobster sauce, as by employing it a nice white colour will
be obtained. Less quantity than the above may be made by using a very
small lobster, to which add only 1/2 pint of melted butter, and season
as above. Where economy is desired, the cream may be dispensed with, and
the remains of a cold lobster left from table, may, with a little care,
be converted into a very good sauce.

MAITRE D'HOTEL BUTTER, for putting into Broiled Fish just before it is
sent to Table.

465. INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced
parsley, salt and pepper to taste, the juice of 1 large lemon.

_Mode_.--Work the above ingredients well together, and let them be
thoroughly mixed with a wooden spoon. If this is used as a sauce, it may
be poured either under or over the mea