Béchamel (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 Béchamel 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 simmer, but
do not allow it to boil, or the beautiful red colour of the sauce will
be spoiled. A small spoonful of anchovy essence may be added at
pleasure.
_Time_.--1 minute to simmer. _Average cost_, for this quantity, 1s.
_Sufficient_ for a pair of large soles.
_Seasonable_ at any time.
SAUCE A LA MATELOTE, for Fish.