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The 1918 Fanny Farmer Cookbook
4
tablespoons
butter
1
teaspoon
Worcestershire Sauce
tablespoons
Few drops onion juice
4
flour
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.
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52
Oysters à la Astor
pint oysters
1
2
1
1/2 teaspoons lemon
juice
tablespoons
butter
1
1/2 teaspoons
vinegar
teaspoon finely
chopped shallot
1
1
teaspoon
Worcestershire
Sauce
1
tablespoon
finely cut red
pepper
2
tablespoons
flour
1
/2 teaspoon beef
extract
Salt and paprika
Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup
liquid; then strain through cheese−cloth. Cook butter, shallot, and pepper three minutes, add
flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and
oysters. Remove oysters to small pieces of bread sautéd in butter on one side. Pour sauce over
oysters and garnish with thin slices of cucumber pickles.
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53
Chapter XI − FISH
219
Page
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