Scalloped Oysters à la Brine from Modern Cookery for Private Families by Eliza Acton
Plump and beard the oysters, after having rinsed them well in their own strained liquor; add to this about an equal quantity of very rich white sauce, and thicken it, if needful, with half a teaspo...
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Ingredients
- shells
- arrow-root
- clarified butter
- crumbs
- white sauce
- oysters
- butter
- flour
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