50. WHITE OYSTER SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Put the oysters into a stewpan, and set them to boil for five minutes on the stove fire.
  2. Drain them on a sieve, leaving their liquor in a basin.
  3. Wash and beard the oysters, taking care to cut off the tendrons as that part when eaten is troublesome to the teeth.
  4. Put the oysters into a bain-marie—reserving only the fat part.
  5. Put four ounces of butter (more or less according to the quantity of sauce) into a stewpan with two ounces of flour, cayenne pepper, and salt.
  6. Knead these well together.
  7. Moisten with the oyster liquor, some cream, and a piece of glaze.
  8. Stir the sauce on the fire, keeping it boiling for ten minutes.
  9. Pass it through a tammy upon the oysters.
  10. Just before sending to table, add a little lemon juice.
Original Text
50. WHITE OYSTER SAUCE. Put the oysters into a stewpan, and set them to boil for five minutes on the stove fire, drain them on a sieve, leaving their liquor in a basin; wash and beard them, taking care to cut off the tendrons as that part when eaten is troublesome to the teeth, and put them into a bain- marie—reserving only the fat part; then put four ounces of butter (more or less according to the quantity of sauce) into a stewpan with two ounces of flour, cayenne pepper, and salt; knead these well together, and moisten with the oyster liquor, some cream, and a piece of glaze; stir the sauce on the fire, keeping it boiling for ten minutes; then pass it through a tammy upon the oysters. Just before sending to table, add a little lemon juice.
Notes
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