Oyster Sauce (Sauce aux Huitres)

Ingredients

• 1 doz. oysters
• 1 oz. butter
• 1 oz. flour
• About ½ pt. fish stock or milk
• 2 table-sps. cream
• A squeeze of lemon juice
• White pepper
• salt

Method

1. 1

   Open the oysters, remove the beards, and carefully preserve the liquor.

2. 2

   Make up the oyster liquor to half a pint with milk or fish stock, and put it into a saucepan with the beards of the oysters.

3. 3

   Simmer these over the fire for a few minutes to extract the flavour, and then strain through a very fine strainer or piece of muslin.

4. 4

   Make a sauce in the ordinary way with the butter, flour, and this liquor, and cook it well.

5. 5

   Add the oysters, whole or broken in pieces, the cream and seasoning.

6. 6

   Heat thoroughly, but do not boil again.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 300. The excerpt below is the record exactly as published.

Oyster Sauce (Sauce aux Huitres) 1 doz. oysters. 1 oz. butter. 1 oz. flour. About i pt. fish stock or milk. 2 table-sps. cream. White pepper, salt. A squeeze of lemon juice

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