Blue Point Royal, Champagne Sauce

Ingredients

• one small onion
• one clove of garlic
• one-quarter can of French mushrooms
• brown beef gravy
• season with salt
• season with pepper
• one tablespoonful of brandy
• one tablespoonful of claret
• one tablespoonful of sherry
• one tablespoonful of white wine
• chopped parsley
• buttered toast

Method

1. 1

   Chop onion and garlic, add mushrooms, brown gravy, and braise for five minutes, thickening with cornstarch.

2. 2

   Place oysters in their own juice, boil, then combine with sauce.

3. 3

   Season, add brandy, claret, sherry, and white wine, sprinkle with parsley, pour over buttered toast, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 49. The excerpt below is the record exactly as published.

season with pepper and salt, add the sugar and chili; mix all with the rice, add the cheese and shrimps. Cook on back of stove half an hour. Very good either hot or cold. FANCY FRY FOR BRIDE AND GROOM Fry one dozen Eastern oysters; beat four eggs, put in pan with oysters, and cook together; serve on buttered toast. FANCY ROAST Cook one dozen Eastern oysters in their own juice; add butter, pepper, salt, and one-half teacup of catsup; let it come to a boil; serve in hot dish on but- tered toast. PEPPER ROAST Follow recipe for Fancy Roast, adding to it a tablespoonful of green peppers chopped very fine. KIRKPATRICK Take large fresh shell oysters, pour Creole Sauce over oysters in the shell, sprinkle with grated Parmesan cheese; lay a thin strip of bacon over each oyster, and bake in oven about three minutes. ESCALLOPED OYSTERS Dip oysters in corn meal; put back in shell, pour a little drawn butter over them, and lay a small strip of bacon on top of each oyster. Bake three minutes, and serve in shell. HANGTOWN FRY Spread flat omelette with thin broiled bacon, cover with fried oysters. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 73 BRIDE'S COOK BOOK BLUE POINT ROYAL, CHAMPAGNE SAUCE Take one small onion, one clove of gar- lic chopped very fine, one-quarter can of French mushrooms cut in quarters, add brown beef gravy, and braize in pan for five minutes; thickening with a little cornstarch. Place oysters in their own juice, and let come to a boil. Put oys- ters, juice and sauce together, and boil for three minutes. Season with salt and pepper, then add brandy, claret, sherry, and white wine, one tablespoonful of each; sprinkle with chopped parsley, pour over buttered toast

Cook this with the app: pantry check, scaling, and the assistant.