Oyster Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 12. The excerpt below is the record exactly as published.
oyster sauce Roast ribs of beef Lima beans Potato croquettes Escarole and chicory salad Savarin Montmorency Coffee Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet. Tartelette au Bar le Due. Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Due jelly. Decorate with whipped cream. Consomme de la Mariee. Boil one quart of consomme. Put the yolks of four eggs in a soup tureen and stir well, adding the consomme slowly. Season with a little Cayenne pepper. Oyster sauce. Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce
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