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.
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