Oyster Sauce (3) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch twelve sauce oysters in their liquor, strain, beard, and cut each into four or five pieces according to size. Melt one and a half ounces of butter in a stewpan, then mix in one ounce of fine...
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Whisk
- Stove
- Mixing bowl
Ingredients
- oysters
- fine flour
- butter
- cream
- white fish stock
- lemon
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