Omelette fourrée aux huîtres

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Open the oysters carefully, saving all their liquid.
  2. Put the oyster liquid into a small stew-pan with the oysters.
  3. Proceed as directed at page 60.
  4. Drain the oysters, save the liquid, and put the oysters aside.
  5. Mix half an ounce of butter and half an ounce of flour to a smooth roux.
  6. Moisten the roux with the oyster liquid.
  7. If required, add a little milk to make the quantity up to half a pint.
  8. Stir the sauce over the fire till boiling.
  9. Add half an ounce of butter and let it melt off the fire.
  10. Cut the oysters in halves.
  11. Warm the oysters in the sauce en bain-marie.
Original Text
Omelette fourrée aux huîtres :-Take one dozen and a half of sauce oysters, open them carefully, saving all their liquid, which put into a small stew-pan with the oysters, and proceed as directed at page 60; drain, save the liquid, and put the oysters aside. Mix half an ounce of butter and half an ounce of flour to a smooth roux, moisten with the oyster liquid, and, if required, a little milk to make the quantity up to half a pint. Stir over the fire till boiling, add half an ounce of butter, and let this melt off the fire. Take the oysters and cut them in halves: warm them in the sauce en bain-marie.
Notes
—