Oyster Sauce (2)

Method

Blanch half a dozen large or twelve small oysters in their own liquor, strain them, remove the beards, and cut each oyster, if large, into two or three pieces. Put four tablespoonfuls of French vinegar into a stewpan with six or eight peppercorns and two bayleaves; reduce till the vinegar is half the quantity, then add four raw yolks of eggs and half a gill of oyster liquor and work in by degrees two ounces of butter, standing the pan in the bain marie while doing so, season with a tiny dust of cayenne or white pepper and a pinch of salt, strain the sauce through the tammy, warm it up again in the bain marie, add the oysters and serve in a hot sauceboat.

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