Oysters in Brown Sauce

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint oysters.
  • ¼ cup butter.
  • ¼ cup flour.
  • 1 cup oyster liquor.
  • ½ cup milk.
  • ½ teaspoon salt.
  • 1 teaspoon Anchovy essence.
  • 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.