Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | not in our table | 0 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-quarter saltspoonful pepper
- half ounce butter
- one-half pint velvet sauce
- three tablespoonfuls of the oyster liquor
- two dozen medium sized oysters in their own liquor
- pepper
Directions
Blanch two dozen medium sized oysters in their own liquor for five minutes, add one-quarter saltspoonful pepper and one-
MEAT AND FISH SAUCES. 113
half ounce butter ; then drain them keeping the liquor for further use. Add the oysters to one-half pint velvet sauce, mix with three tablespoonfuls of the oyster liquor ; keep it thick and be very careful not to break the oysters. Fill table shells with this preparation, cover with buttered crumbs and brown for five or six minutes in a very hot oven. Dress on a hot dish with a folded napkin and serve.