. This sauce is a
general favourite, and is used for many made dishes.

_Time_.--1 minute to simmer.

_Average cost_, 6d.

SAUCE ARISTOCRATIQUE (a Store Sauce).

510. INGREDIENTS.--Green walnuts. To every pint of juice, 1 lb. of
anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica
ginger bruised, 8 shalots. To every pint of the boiled liquor, 1/2 pint
of vinegar, 1/4 pint of port wine, 2 tablespoonfuls of soy.

_Mode_.--Pound the walnuts in a mortar, squeeze out the juice through a
strainer, and let it stand to settle. Pour off the clear juice, and to
every pint of it, add anchovies, spices, and cloves in the above
proportion. Boil all these together till the anchovies are dissolved,
then strain the juice again, put in the shalots (8 to every pint), and
boil again. To every pint of the boiled liquor add vinegar, wine, and
soy, in the above quantities, and bottle off for use. Cork well, and
seal the corks.

_Seasonable_.--Make this sauce from the beginning to the middle of July,
when walnuts are in perfection for sauces and pickling.

_Average cost_, 3s. 6d. for a quart.

MANUFACTURE OF SAUCES.--In France, during the reign of Louis
XII., at the latter end of the 14th century, there was formed a
company of sauce-manufacturers, who obtained, in those days of
monopolies, the exclusive privilege of making sauces. The
statutes drawn up by this company inform us that the famous
sauce a la cameline, sold by them, was to be composed or "good
cinnamon, good ginger, good cloves, good grains of paradise,
good bread, and good vinegar." The sauce Tence, was to be made
of "good sound almonds, good ginger, good wine, and good
verjuice." May we respectfully express a hope--not that we
desire to doubt it in the least--that the English
sauce-manufacturers of the 19th century are equally considerate
and careful in choosing their ingredients for their various
well-known preparations.

SAUCE A L'AURORE, for Trout, Soles, &c.

511. INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of
Bechamel (No. 367), the juice of 1/2 lemon, a high seasoning of salt and
cayenne.

_Mode_.--Take the spawn and pound it in a mortar with the butter, until
quite smooth, and work it through a hair sieve. Put the Bechamel into a
stewpan, add the pounded spawn, the lemon-juice, which must be strained,
and a plentiful seasoning of cayenne and salt; let it just simme