Oyster Sauce a la Savarin
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Milk can be used instead of cream for ordinary purposes.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Oyster Sauce a la Savarin. Take a dozen oysters (or as many more as required), scald them in their own liquor, and then strain them. Mix a tablespoonful of flour in the strained oyster liquor, then mix with this two ounces of butter, add a dust of cayenne, six drops 40 OYSTERS A LA MODE. of essence of anchovy, and twelve drops squeezed from a lemon. Mix all this smoothly over the fire, and stir till smooth and thick as cream ; put in the oysters, warm well through, and add a gill of good cream
Cook this with the app: pantry check, scaling, and the assistant.