Aurora Sauce, Fat and Lean

For Fat.—Put into a saucepan half a pint of veloute (No. 415), with essence of mushrooms (No. 392), and half a pint of veal blond (No. 423); reduce to half, strain through a tammy, heat it up once more and when ready to serve incorporate two ounces of crawfish butter (No. 573) into the sauce.

For Lean.—Have in a saucepan one quart of bechamel sauce (No. 409); pound four hard boiled egg-yolks with four ounces of lobster butter (No. 580); press through a fine sieve, mix the two together adding the juice of a lemon, strain through a tammy and serve hot.