Oyster Sauce for Fowls
Ingredients
Directions
Plump the oysters for a moment or two over the fire ; take them out and stir into the liquor, flour and butter mixed together ; salt and pepper to taste. V/hen it has boiled, put in the oysters and add a glass of wine.
By Vehling, Joseph Dommers, 1879-1950. fmo.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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