Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 102

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Mix three ounces of butter in a stewpan with two ounces of flour; then blanch and beard three dozen oysters, as directed (No. 342); put the oysters into another stewpan, and the beards and liquor to the other ingredients, with a pint and a half of milk, a teaspoonful of salt, half a saltspoonful of cayenne pepper, two cloves, half a blade of mace, and six peppercorns; place it over the fire, keep stirring, and boil it ten minutes; then add a tablespoonful of essence of anchovies, and one of Harvey sauce; then pass it through a tammie over the oysters; make the whole very hot, without boiling, when ready to serve.

Another method.

Put a pint and a half of white sauce (No. 7) into a stewpan, with the juice and beards of three dozen oysters, as above, six peppercorns, two cloves, half a blade of mace; boil it ten minutes, then add a spoonful of essence of anchovies, a little cayenne pepper, and salt if required; pass it through a tammie over the oysters, as before.

A plainer method.

Blanch three dozen oysters, take away their beards, and put them, with their liquor, into a stewpan, with half a blade of mace, two cloves, and six peppercorns; place them over the fire, and directly they boil add half an ounce of butter, with which you have mixed half a tablespoonful of flour; shake the stewpan round over the fire two or three minutes, then add a little essence of anchovies; take out the spices, and serve; this sauce is full of flavour, and very simple. If too thick add a little milk.