Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 154

Parboil your oysters, and strain them from their liquor, wash the beard, and cut them in flour. Put them in a stewpan, with an ounce of butter rolled in flour, half a gill of cream, and a little grated lemon-peel, if liked. Free the oyster liquor from sediment, reduce it by boiling to one half; add cayenne pepper and salt. Stir it over the fire, and fill your patés.