Oyster-Crab Sauce

Ingredients

• quarter pound oyster crabs
• one and a half cups milk
• one tablespoon butter
• one tablespoon flour
• three to four tablespoons sherry
• yolk of one egg
• four tablespoons cream

Method

1. 1

   Clean the oyster crabs and boil them in milk.

2. 2

   In a separate saucepan, melt butter and mix in flour, then add the milk from the crabs.

3. 3

   Beat until smooth, then add sherry and the crabs.

4. 4

   Mix in the egg yolk and cream before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 461. The excerpt below is the record exactly as published.

Oyster-Crab Sauce (Sauce aux Crabes d’ Huitres) Take quarter pound oyster crabs, wash and clean well, put on stove with one and a half cups milk, let come to a boil. Then put a tablespoon butter in a saucepan, add one tablespoon flour, add the milk from the oyster crabs, beat the sauce until smooth and velvety, then add three tablespoons sherry; color with orange color¬ ing the shade of oyster crabs, add the oyster crabs, leaving a few for the garnishing, add yolk of one egg mixed with four tablespoons cream. Shake the saucepan until hot and well mixed. If dished up in a sauceboat sprinkle with some of the oyster crab on top. Serve with any kind of fish mousse, lobster mousse, etc. One of the most expensive sauces we have. Lobster Sauce (Sauce au Homarcf) Cook a small lobster, weighing about one pound; leave in the water until cold, break shell and remove all the meat. Cut the best meat in small dices, grind the other part through the machine once. Put a tablespoon butter in a saucepan, add one tablespoon flour and one and a half cups boiling milk; beat the sauce until creamy, then add three to four tablespoons sherry, pep¬ per and salt to taste. Add the ground lobster and the rest part of the lobster. Color the lobster shade. Just before ready to serve, add yolk of one egg and half cup rich cream. If there is any roe in the lobster, it should be chopped and sprinkled over the sauce. Serve with any kind of fish dish as mousses, timbales, souffles, etc. Save the lobster claws for the decoration of the dish that the sauce is served with. White Oyster Sauce (Sauce blanche aux Huitres) Put a pint of oysters on stove in their own liquid with pepper, salt, a little Worcestershire sauce, and juice of halt lemon; let come to a boil. Put one tablespoon butter

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