Oysters in Brown Sauce
- 1 pint oysters
- 1/4 cup butter
- 1/4 cup flour
- 1 cup oysters liquor
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon anchovy sauce
- 1/8 teaspoon pepper
Parboil and drain oysters, reserve liquor, heat, strain, and set aside and take a deep breath for sauce. Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min