Perch

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

OYSTERS IN BROWN SAUCE

(Boston Cooking-School Cook Book, 1896)


    1 pint oysters.
    1/4 cup butter.
    1/4 cup flour.
    1 cup oyster liquor.
    1/2 cup milk.
    1/2 teaspoon salt.
    1 teaspoon Anchovy essence.
    1/8 teaspoon pepper.


Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce.
Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters.

For filling patty cases or vol-au-vents.
 

 

 

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