Oyster Sauce

Ingredients

• a solid pint of oysters
• half a pint of chicken stock
• a table-spoonful of lemon juice
• four table-spoonfuls of butter
• two of flour
• salt to suit the taste
• pepper to suit the taste

Method

1. 1

   Boil the stock and heat the oysters in their liquor.

2. 2

   Beat the butter and flour together until light and creamy.

3. 3

   Pour the hot chicken stock onto the mixture, stir well, and simmer.

4. 4

   Skim the oysters, strain their liquor into the cooking mixture, and cook for ten minutes.

5. 5

   Add the oysters, salt, pepper, and lemon juice.

6. 6

   Serve hot.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 248. The excerpt below is the record exactly as published.

pepper to suit the taste. Put the butter and flour into a saucepan, and rub them to a cream ; then add the seasoning and stock. Heat the mixture slowly, stirring frequently ; and when it begins to boil, set it back where it will only simmer for twenty minutes. Meanwhile wash the asparagus tops, and put them into a saucepan with a cupful of boiling water, half a teaspoonful of salt, and half a teaspoonful of lemon juice or vinegar. Cover closely, and boil for twelve minutes ; then drain off the water, and rub the asparagus through a fine sieve. Strain upon it the con- tents of the other pan, and heat to the boiling-point, but not beyond ; for much cooking would destroy the deli- cate green color of the asparagus. * Oyster Sauce. This is made of a solid pint of oysters, half a pint of chicken stock, a table-spoonful of lemon juice, four table- 476 MISS PARLOA'S KITCHEN COMPANION. spoonfuls of butter, two of flour, and salt and pepper in quantities to suit the taste. Put the stock on the stove to boil, and set the oys- ters on to heat in their own liquor. Beat the butter and flour together until light and creamy. Pour the hot chicken stock on the mixture, and after stirring well, set on the stove to simmer. When the oysters have become heated to the boiling-point, skim off the froth and put the oysters into a strainer. Pour the oyster liquor into the cooking mixture, being careful to prevent any shells or sand from passing with the liquor. Cook for ten minutes ; then add the oysters, some salt and pepper, and the lemon juice. This sauce should be served hot. Put one pint of small oysters into a stew-pan, and heat them in their own liquor to the boiling-point. As soon as they begin to boil, remove from the fire and skim care fully ; then drain the liquor into another stew-pan. Beat to a cream one-third of a cupful of butter, and three table-spoonfuls of flour. Add to the oyster liquor one cupful of milk, and when the mixture has been heated to the boiling-point, stir in the creamed butter and flour. Let the sauce boil up once, and season with salt and pepper ; then add the oysters. This sauce is to be served with boiled fish. Lobster Sauce. For a pint and a half of sauce, use a lobster weighing two and a half pounds. Make the lobster butter as directed on page 478. Cut the tender est part of the claws into dice. Chop the remainder of the lobster meat, and put it into a stew- pan with one quart of water ; simmer for one hour. Put four table-spoonfuls of butter

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