Anchovy Sauces

Anchovy Fat Sauce.—Set into a saucepan half a pint of brown poivrade sauce (No. 522); the same quantity of espagnole (No. 414), and half a pint of veal blond (No. 423). Allow the liquid to boil up while stirring continuously, then despumate; just when ready to serve incorporate in two ounces of anchovy butter (No. 569).

For Lean Anchovy Sauce.—Clean twelve anchovies, by removing their skin and tails; wash and pound in a mortar; to this pulp add double their quantity of butter, rub through a fine sieve, and incorporate two ounces of this butter into one quart of white sauce (No. 562); season, and add a little lemon juice and nutmeg, then strain the whole through a tammy. The anchovy butter can be replaced by essence of anchovies, already prepared in bottles; in this case incorporate in just when prepared to serve, two ounces of fresh butter.