Oyster Sauce (2) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch half a dozen large or twelve small oysters in their own liquor, strain them, remove the beards, and cut each oyster, if large, into two or three pieces. Put four tablespoonfuls of French vin...
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- french vinegar
- oyster
- bayleaves
- peppercorns
- oysters
- large oysters
- white pepper
- cayenne
- salt
- raw yolks of eggs
- vinegar
- butter
- oyster liquor
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