Reference > Farmer's Cookbook > FISH > Savory Oysters
  Oysters in Brown Sauce Oysters à la Astor  
CONTENTS · BIBLIOGRAPHIC RECORD

Savory Oysters

1 pint of oysters
1/2 cup Brown Stock
4 tablespoons butter
1 teaspoon Worcestershire Sauce
4 tablespoons flour
Few drops onion juice
1 cup oyster liquor
Salt
Pepper

Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents.


CONTENTS · BIBLIOGRAPHIC RECORD
  Oysters in Brown Sauce Oysters à la Astor  
 
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