Sauce for Oyster Souffle

Ingredients

• Bones of the Whitings
• Beards of the Oysters
• One ounce of Flour
• One ounce of Butter
• Half a gill of Cream

Method

1. 1

   To make half a pint of stock, boil down the beards of the oysters and whitings' bones in one pint of water.

2. 2

   Melt the flour and butter together, stir in the half pint of stock, and let it boil six minutes; then add the cream, a few drops of lemon-juice, and a little cayenne.

3. 3

   Pour this round the souffle.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 14. The excerpt below is the record exactly as published.

Sauce for Oyster Soueele, Ingredients, Bones of the Whitings. Beards of the Oysters. One ounce of Flour. One ounce of Butter. Half a gill of Cream

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