Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 83

 2 cups white stock or milk 1 teaspoon chopped parsley blade of mace 2 cups oysters 1 cup cream salt, pepper, cayenne 1 egg 2 tablespoons butter 2 tablespoons flour

Cook oysters in white stock until edges curl. Strain, reserve liquor and chop oysters; press through a sieve; add butter and flour cooked together, seasonings and cream; cook five minutes, add to egg slightly beaten and serve.