Oyster Sauce

Ingredients

• Let a pint of oysters heat in their own liquor
• add a teacupful of milk or cream
• two tablespoonfuls of cold butter
• a pinch of cayenne
• Thicken with a tablespoonful of flour

Method

1. 1

   Heat oysters in their liquor until they begin to ruffle.

2. 2

   Skim out into a hot dish, add milk or cream to the liquor with butter, cayenne, and salt.

3. 3

   Thicken, boil up, and add oysters.

4. 4

   Serve with fish or white meats.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.

OYSTER SAUCE. Let a pint of oysters heat in their own liquor till they begin to rufifle. Skim out into a hot dish, add a teacupful of milk or cream to the liquor with two tablespoonfuls of cold butter, a pinch of cayenne and salt. Thicken with a tablespoonful of flour

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