Oyster Sauce

Ingredients

• two dozen small oysters
• one pint of fish stock
• two ounces of butter
• two ounces of flour
• the yolks of two eggs
• a quarter of a cup of cream
• the juice of one-half a lemon
• two ounces of butter
• some chopped parsley

Method

1. 1

   Poach oysters in their liquid, strain, and mix with fish stock.

2. 2

   Heat butter, add flour, stir, then add boiling broth and boil for ten minutes.

3. 3

   Mix egg yolks with cream, stir into broth, add lemon juice, season, and strain.

4. 4

   Add oysters and parsley.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.

OYSTER SAUCE &S Poach two dozen small oysters in their own liquid. Strain the liquid through a cloth and mix it with one pint of fish stock. Heat two ounces of butter in a sauce- pan, add two ounces of flour, stir well, then add the boiling fish and oyster broth, and boil for ten minutes. Mix the yolks of two eggs with a quarter of a cup of cream, and stir into the broth ; add the juice of one-half a lemon, salt, pepper, nutmeg, and two ounces of butter, and strain. Add the oysters and some chopped parsley

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