Oyster Sauce, Mussel Sauce, Shrimp Sauce and Lobster Sauce

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Add 12 cooked oysters (bearded and with their liquor), or 18 cooked mussels, or ¼ lb. (120 g.) shrimps (cooked and picked), or the chopped meat and coral of a small l