1 pint oysters 1/2 cup milk 1/4 cup butter 1/2 teaspoon salt 1/4 cup flour 1 teaspoon anchovy sauce
1 cup oyster liquor 1/8 teaspoon pepper
Parboil and drain oysters, reserve liquor, heat, strain, and set aside 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.