• 1 pint oysters.
• ¼ cup butter.
• ¼ cup flour.
• 1 cup oyster liquor.
• ½ cup milk.
• ½ teaspoon salt.
• 1 teaspoon Anchovy essence.
• ⅛ 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.