Oyster Sauce

Ingredients

• a dozen deep-sea oysters
• squeeze lemon and cayenne over them
• the liquor
• the beards
• a table-spoonful of cold milk
• a table-spoonful of flour
• half an ounce of butter
• a good table-spoonful of cream

Method

1. 1

   Take a dozen deep-sea oysters, beard them, and chop them in two or three pieces, according to the size of the oysters, and squeeze lemon and cayenne over them.

2. 2

   Take the liquor and put it into a saucepan with the beards.

3. 3

   Scald all together for two minutes, take off fire and strain.

4. 4

   Mix in a basin a tablespoonful of cold milk and a tablespoonful of flour together.

5. 5

   Add the strained oyster liquor and a few drops of anchovy essence.

6. 6

   Put in a saucepan half an ounce of butter; when it boils, add the mixture from the basin and cook over the fire till it boils and thickens.

7. 7

   Now add the oysters and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 50. The excerpt below is the record exactly as published.

a table-spoonful of flour, the same of curry powder, a dessert-spoonful of mulliga- tawny paste, the juice of half a lemon, a table- spoonful of chutney, and a dessert-spoonful of desic- cated cocoa-nut. Mix these well together, then add some salt and the fried onion ; put all in a stewpan with a pint of good stock, and put on the fire to simmer for one hour. Then pass through a sieve and give a boil-up. Mayonnaise Sauce Put two eggs into a basin with a salt-spoonful of sauce, a little mignonette pepper ; stir with a wooden spoon, and pour in drop by drop half a pint of the best olive-oil, every now and then a tea-spoonful of vinegar, till all the oil is used ; stir in finely chopped cloves and tarragon. If chervil and tarragon are not handy, mince a small onion and add a few drops of tarragon vinegar, and for a fish mayonnaise add a few drops of essence of anchovy. SAUCES 133 Mousseline Sauce Mix together equal parts of mayonnaise sauce, whipped aspic, and whipped cream ; flavour with a few drops of tarragon vinegar and a sprinkle of paprika. Mushroom Sauce Trim and wash the mushrooms. Make a white sauce, add the juice of a lemon, put in pepper and salt, and cook the mushrooms in it. If brown mushroom sauce is required, add a table-spoonful of mushroom ketchup to it. Mustard Sauce Mix in a dessert-spoonful of mustard flour in a table-spoonful of flour, and make as a white sauce, adding a few drops of vinegar. This sauce requires good stirring. Orleans Sauce Take two table-spoonfuls of vinegar and add to it a dessert-spoonful of rich gravy, or some of Driessen's foundation sauces, and let all cook together ; then work in gradually two ounces of butter and a tea- spoonful of minced parsley which has been sprinkled with powdered sugar. 134 COOKERY A LA MODE Oyster Sauce Take a dozen deep-sea oysters, beard them, and chop them in two or three pieces, according to the size of the oysters, and squeeze lemon and cayenne over them. Take the Hquor and put it into a sauce- pan with the beards. Scald all together for two minutes, take off fire and strain. Mix in a basin a table-spoonful of cold milk and a table- spoonful of flour together. Add the strained oyster liquor and a few drops of anchovy essence. Put in a saucepan half an ounce of butter ; when it boils, add the mixture from the basin and cook over the fire till it boils and thickens. Now add a good table-spoonful of cream

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