Note No. 38 — INDEX
Reading edition
White Oyster Sauce.—Put one pint of oysters in a saucepan and let them just come to boiling point, strain and remove the beards; then add to the oyster liquor an equal quantity of milk and a liberal quantity of butter. When hot and smooth add the oysters, heat again without boiling, season and serve in tureen. Thicken with flour smoothed in the milk if desirable.