Oyster Sauce

Ingredients

• an ounce of flour
• two ounces of butter
• a tumblerful of stock
• three dozen oysters
• three large tablespoonsful of the remainder of the water

Method

1. 1

   Make some white thickening with flour and butter; warm over a slow fire, add stock, stir over a quick fire; as soon as it boils, simmer with the lid on for twelve hours.

2. 2

   Boil oysters in water, drain, trim, and warm in part of the cooking water; add some of the water to the white sauce, reduce, pass through a tammy, warm the oysters in it, and serve very hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 126. The excerpt below is the record exactly as published.

oyster sauce. Poulet sauté. Brown fricassée of fowl. Gigot de chevreuil rôti Roast leg of roebuck. Navets au sucre. Stewed turnips with sugar. Pommes au beurre, Stewed apples. Oyster sauce. Make some white thickening with an ounce of flour and two ounces of butter; warm over a slow fire, add a tumblerful of stock, stir over a quick fire; as soon as it boils, simmer in the saucepan by the side of the fire, with the lid on, for twelve hours. Bôil three dozen oysters in water ; when done, drain, trim them, and warm in part of the water in which they were cooked ; take three large tablespoonsful of the remainder of the water

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