Oyster Sauce

Ingredients

• six large sauce oysters
• an ounce of butter
• half a pint of white sauce
• the yolk of one egg
• a pinch of salt and pepper if found necessary

Method

1. 1

   Remove the beards from the oysters and put them with their liquor in a chafing dish with butter.

2. 2

   Cover and cook for four minutes.

3. 3

   Put the oysters on a sieve, cut them in halves or quarters, reduce the liquor to half, strain, and return to the chafing dish.

4. 4

   Add white sauce, heat, then add the yolk of an egg, stirring until thickened.

5. 5

   Add lemon juice and season if necessary.

6. 6

   Keep hot until serving.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

an ounce of butter Chafing Dish Cookery i5 In the chafing dish, add the celery, and fry for about ten minutes. Now add the wine and the oysters, and the liquor, season with salt and pepper, mix the cornflour with a little stock (cold) and Incorporate this along with the oysters, etc. Stir till it boils, adding a little more stock to moisten ; flavour with a few drops of lemon juice, and lastly add the shrimps. Put in the remainder of butter, and cook very gently for five minutes. Sprinkle with chopped parsley, and serve from the chafing dish. Scrambles Eggs wttb ©asters. ( CEufs brouilUs aux Huxtres.) Mix an ounce of fresh butter with a teaspoonful of anchovy paste. Beat up five or six eggs, season with salt, pepper, and a dash of paprika or Krona pepper seasoning. Melt the anchovy butter in the chafing dish, when hot pour in the eggs, stir lightly, until the mixture begins to thicken, then add quickly a dozen oysters, pre- viously bearded and cut into halves or dice. Serve from the chafing dish, with fingers of toasted bread, buttered and lightly spread with anchovy paste. Sb rive lies ©asters. (Huxtres Etouffis.) Put the liquor of a dozen oysters in the chafing dish over the fire, allow it to boil, and remove the scum from the surface. Add half an ounce of fresh butter, and put in a dozen oysters, previously bearded. Season with salt and pepper, a few drops of lemon juice, and a little chopped chives or parsley. Cook for five minutes, and serve plain or on toast. iFricasse'eS ©asters. This is an excellent dish for invalids or con- valescents. Blanch twelve large oysters, drain and beard them. Melt half an ounce of butter in a chafing dish, to this add half an ounce of flour, stir for a 16 Chafing Dish Cookery few minutes, and moisten with a gill of milk and the strained oyster liquor. Bring to the boil, let it simmer for ten minutes. Cut the oysters in halves. Add them to the sauce, let them get very hot together without boiling, then add the beaten yolk of an egg and a little cream. Season to taste, and serve. ©sster patties. ( BouchSes aux Huitres.) Blanch in their own liquor and beard twelve large oysters, drain them and cut them into quarters, or smaller if liked. Prepare a sauce as directed in the foregoing recipe, and add a yolk of egg and a few drops of lemon juice. Heat up the oysters in this, and fill up a number of puff paste patty or bouchee cases with the prepared mixture. Curriefc ©gsters. (. Huitres a V Indienne.) Prepare a curry sauce as directed for “ Curried Eggs,” add a teaspoonful of lemon juice, and drop in one dozen large fat oysters, previously bearded and fried in butter, also half the oyster liquor. Cook them very gently for a few minutes, and serve with plain boiled rice. ©pstev fritters. ( Beignets d’Huitres.) Make a light batter with one ounce of flour, one yolk of egg, one dessert-spoonful of olive oil, a pinch of salt, and half a gill of milk. Beat it well, let it stand for an hour, then carefully stir in the whisked white of an egg. Beard one dozen large oysters, sprinkle over with a little lemon juice, and season with salt and pepper. Dip each oyster into the batter so as to completely cover them, then drop them one at a time into very hot butter contained in the chafing dish. Fry to a rich brown, take up, drain, and serve hot. Chafing Dish Cookery 17 ©pster ©melet. {Omelette aux Huitres.) Cook six large oysters in their own liquor without actually boiling. Drain them well, remove the beards, and cut the oysters into small pieces. Beat up the yolks of four eggs, add a pinch of salt and pepper, then add the oysters, and lastly the whites of the eggs whisked to a stiff froth. Melt an ounce of butter in a chafing dish blazer, when hot pour in the egg mixture, and stir with a fork over a bright fire till the eggs commence to set, then shape and fold over, let cook for a minute or two longer, and turn the omelet on to a hot dish. Note. — Half the liquor of the oysters can be added to the eggs ; this will make the omelet moister and lighter. Krotleb ©esters. ( Huitres f rites.) Remove the beards from a dozen large oysters, and proceed to treat them the same as directed in the recipe for “ Fried Scallops.” Fry them in hot butter, and serve with quarters of lemon. ©gsters on "Coast. {Huitres sur Croutes.) Remove the beards from a dozen large oysters, and put them in a dish containing enough milk to cover the oysters. Have ready some toasted and buttered bread, cut into oblong pieces about 1| in. wide — six pieces will be required. Place two oysters on each piece of toast, season with a little cayenne or paprika pepper, and pour over enough white sauce to just cover the oysters. Sprinkle with a few breadcrumbs and a few drops of lemon juice. Fry them in a chafing dish blazer for ten minutes. Dish up, and garnish with sprigs of fresh parsley, and serve hot. Another and more simple way is to slightly broil the oysters with a little fresh butter, then season and put them on neatly cut slices of hot 3 Chafing Dish Cookery buttered toast. Dish up, garnish with lemon quarters and parsley, and serve. ©£Ster Sauce. {Sauce aux Haitres.) From six large sauce oysters remove the beards, and put them with their liquor in a chafing dish, with an ounce of butter. Cover with a lid and cook for four minutes (they must not be allowed actually to boil). Put the oysters on a sieve, cut them in halves or quarters, allow the liquor to reduce to half its original quantity, strain, return to the chafing dish, adding at the same time half a pint of white sauce ; when quite hot add the yolk of one egg, and stir till the thickening is perfect, then add a few drops of lemon juice, also a pinch of salt and pepper if found necessary

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