Oyster Sauce

Ingredients

• 1 tablespoonful butter
• 1 tablespoonful flour
• 1/2 pint of white broth
• 1 even teaspoonful salt
• 6 coarsely pounded peppers
• a small bouquet
• 1/2 gill mushroom liquor
• the yolks of 2 eggs
• 1/4 cup cream
• 1 dozen medium-sized oysters
• 1/2 tablespoonful butter
• 1 tablespoonful lemon juice
• 1/2 teaspoonful white pepper
• the same of salt

Method

1. 1

   Melt butter in a saucepan; add flour; cook and stir for 3 minutes without browning; then add white broth, salt, peppers, bouquet, and mushroom liquor; boil for 5 minutes; strain into a clean saucepan; mix egg yolks with cream; add to the sauce.

2. 2

   Meanwhile, cook oysters with butter, lemon juice, white pepper, and salt until they begin to ruffle; then add them to the sauce and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 65. The excerpt below is the record exactly as published.

1 tablespoonful butter or poultry fat over the fire ; add 2 table- spoonfuls fine-cut carrots, 1 fine-cut onion, Ys bay leaf, 2 cloves, 1 blade of mace, 6 whole peppers, 1 sprig of thyme ; stir and cook 10 minutes ; add 1 tablespoonf al fiour, and cook 2 minutes ; add 1 can tomatoes, 1 teaspoonf ul salt, 1 even teaspoonf ul pepper, 1 teaspoon- ful sugar ; cook slowly 10 minutes, stirring constantly, then strain, and serve. Sauce de Gourmets. — Melt y^ tablespoonful butter, add 1 tablespoonful fine-chopped onions, the same of carrots and raw ham ; cook 6 minutes ; add Y, tablespoonful flour, cook 8 minutes ; add 2 fine-cut tomatoes, Y, pint of boiling water, Y2 teaspoonful salt, Ya teaspoonful pepper, 1 tablespoonful liquid beef extract; cook 10 minutes ; strain and add 1 tablespoonful crawfish butter. In the meanwhile peel and boil 4 shallots in salted water, drain and chop them fine; dip 1 sprig of parsley and 4 leaves of tarragon into boiling water ; remove, chop fine, and add this to the sauce ; season with a little Cayenne pepper, and salt to taste. If the sauce should be too thick, add more bouillon or boiling water, with a little beef extract. Serve this sauce with boiled or baked fish only. Euglish Bread Sauce. — Place a saucepan with 1 cupful milk over the fire; add a small white onion, 2 tablespoonfuls grated bread crumbs, 6 whole peppercorns, and a little salt ; cook 10 min- ntes ; take out the onion ; add 1 tablespoon&il butter in small pieces, cook for a few minutes longer ; then strain through a sieves add a few spoonfuls cream, and serve with boiled poultry. 96 SAUCBa Oyster Sauce. — Melt l tablespoonfal batter in a saucepan; add 1 tablespoonfal flour ; cook and stir 3 minutes without brown- ing ; then add Vt pint of white broth, 1 even teaspoonf ul salt, 6 coarsely pounded peppers, a small- bouquet, and Vt giU mushroom liquor ; boil 5 minutes ; then strain into a clean saucepan ; mix the yolks of 2 eggs with y^ cup cream ; add it to the sauce. In the meantime put 1 dozen medium-sized oysters, without their liquor, in a saucepan ; add Ys tablespoonf ul butter, 1 tablespoonf ul lemon juice, Vi teaspoonf ul white pepper, and the same of salt ; cook until the oysters begin to rufSe ; then add them to the sauce and serve. Mushroom Sauce^ No. 1* — Melt 2 ounces butter in a sauce- pan ; add 1 tablespoonful flour, cook and stir 3 minutes ; add 1 pint boiling consomm6 or broth (and, if neither should be at hand, add to 1 pint of boiling water 1 teaspoonful beef extract) ; stir until smooth ; then add % can of mushrooms ; season with salt and pepper, and cook 15 minutes ; add last 1 tablespoonful lemon juice, and serve with broiled beefsteak. Mushroom Sauce^ No. 2. — Chop fine Vt pint of well-cleaned fresh mushrooms ; put them in a small saucepan with 2 ounces of batter; let them simmer 10 minutes; dust over 1 tablespoonfal flour ; add 1 pint boiling water, with Yg teaspoonful beef extract ; season with salt and pepper ; boil 5 minutes, add Yt tablespoonfal lemon juice, and serve. German Cherry Sauce. — Wash Yt pound dried sour cherries ; place them in a saucepan ; cover with 1 quart of cold water ; add a small piece of cinnamon, the thin peel of Yt lemon, a thin slice of stale bread, and boil slowly 1 hour ; then press it through a sieve into a clean saucepan ; add Yt pii^t of red wine, 3 Yt tablespoonf uls sugar ; return the saucepan to the fire and reduce by boiling to ly^ pint ; add Yt cupful preserved cherries, and serve with game. English Gooseberry Sauce.— Clean and wash Yt V^^^ <>' gooseberries, place them in a saucepan, cover with boiling water, aook 3 minutes; drain off the water and press the gooseberries SAUCEa 97 through a sieve ; add them to Vt pii^t of batter sattoe ; Berre with boiled fish. Cumberland Sauce. — Pare off very thin the peel from a green orange, cut it into fine strips like straws (julienne) ; place them in a small saucepan ; cover with boiling water and cook 15 minutes, changing the water 3 times during that time ; then drain in a sieve, add slowly to Yt cup of currant jelly Ys pint Bordeaux wine, the juice of the peeled orange, and the fine-cut and boiled peel ; also 1 teaspoonful English mixed mustard and Y4 teaspoonful Cayenne pepper ; serve with game. Sauce h la Polltaine. — Pour Yt piz^t Port or Madeira wine in a saucepan ; add 1 fine-chopped white onion, 1 ounce fine-cut lean ham, 6 coarsely crushed black peppers, 1 bay leaf, 1 Made of mace, a small sprig of thyme, 2 sprigs of parsley ; cover and boil till reduced to one half ; then strain through a napkin, and add 1 teaspoonful sugar. Place in a small saucepan 1 tablespoonfnl butter, add 1 table- spoonful flour, stir and cook a few minutes ; then add 1 Yt cup boiling water, 1 teaspoonful beef extract, Yf teaspoonful salt, Yt cupful canned tomatoes, and a small bouquet; cook 10 minutes; then strain; add the above wine essence; season with 1 tablespoonfnl anchovy butter, a little Cayenne pepper, and serve. Sauce k la Financldre. — Melt 1 ounce butter in a small sauce- pan ; add 1 fine-chopped onion, 1 ounce fine-cut bam, 3 chopped mushrooms, 2 cloves, 6 coarsely pounded peppers, 1 blade of mace ; cook 5 minutes ; then add Yt P^^^ Bhine wine ; cover and cook till reduced to one third. Melt in another saucepan 1 tablespoonfnl but- ter ; add 1 tablespoonfnl flour ; stir and cook 2 minutes ; add lYt cup of boiling water, 1 teaspoonful beef extract, Yt teaspoonful salt, and a small bouquet; cook 10 minutes; add the above wine preparation, cook 3 minutes ; then strain ; boil 2 tablespoonfnls fine-sliced truffles for 10 minutes in a little wine, then add it to the sauce and serve. Madeira Sauce. — Place a small saucepan with 1 tablespoonfnl butter over the fire ; add 1 tablespoonfnl fine- cut onion, the same of 98 SAUCEa raw ham and carrotg, 1 sprig of thyme, 1 hay leaf, 6 whole peppers, 2 cloyes, 2 parsley roots, and a little celery ; cook 6 minutes ; then add 1 tablespoonful flour, cook a few minutes; add ly^ cup of boiling water, 1 teaspoonful beef extract, and cook 15 minutes; then strain ; return the sauce to the saucepan again, add Y, cupful mushroom liquor, a small bouquet, Yg even teaspoonful pepper, 1 even teaspoonful salt

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