Oyster Sauce

Ingredients

• H doz. oj'sters
• 1 02.. butter
• 1 oz. flour
• 1 pint of milk
• 3 peppercorns
• pinch of cayenne
• 1 clove
• salt to taste

Method

1. 1

   Remove the oysters from their shells, put them in a pan, just cover with water, and boil five minutes.

2. 2

   Strain them and keep the liquor.

3. 3

   Make a white roux of the butter and flour, moisten with the oyster liquor, add the milk and remaining seasonings and simmer five minutes, strain this over the oysters, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 43. The excerpt below is the record exactly as published.

H doz. oj'sters 1 02.. butter 1 oz. flour 1 pint of milk OYSTER SAUCE. 3 peppercorns pinch of cayenne 1 clove salt to taste Remove the oysters from their shells, put them in a pan, just cover with water, and boil five minutes. Strain them and keep the liquor. Make a white roux of the butter and flour, moisten with the oyster liquor, add the milk and remaining seasonings and simmer five minutes, strain this over the oysters, and serve. MAITRE D’HOTEL SAUCE. To 1 pint of melted butter sauce add 1 bay leaf, juice of half a lemon, 1 teaspoonful of finely chopped parsley, cayenne and salt to taste, simmer gently three minutes, strain, and serve. TARTARE SAUCE. yolks of 2 eggs 1 dessertspoonful of vinegar 2 dessertspoonfuls salad oil pinch of salt pinch of finely-chopped parsley 1 teaspoonful of made mustard pinch of pepper 2 teaspoonfuls chopped gherkins Put into a small bowl the yolks, vinegar, and salt, and whisk sharply. When it appears creamy, add the mustard, gherkins, parsley, and cayenne, and lastly, whilst still whisking, the oil, a drop at a time, to mix perfectly. FLUFF, OR VANELLA SAUCE. 3 yolks of eggs £ gill of milk 2 ozs. castor sugar 2 whites of eggs \ teaspoonful vanilla essence Beat together the yolks, milk, and sugar. Put this custard into a pan and allow to thicken on a slow fire without boiling. Whip the whites of egg to a stiff froth in a large bowl. Pour over them, through a sieve, the hot custard. Mix in lightly, add the essence, and serve hot or cold. EGG SAUCE. * eSS \ pint cold water or milk 1 oz. butter pinch of salt 1 oz. flour

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