No. 14.—Sauce a L'Aurore, for Fish

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Pound the spawn of a lobster very smooth, with a small piece of fresh butter, and press it through a sieve in the white sauce and a large spoonful of lemon juice, and set it over a clear fire to simmer for a minute or two, taking care it does not boil.