Oysters in Brown Sauce
A dish where butter and flour do the work.
contains glutencontains dairycontains shellfishcontains fish
Ingredients
US
Metric
- 470 ml oysters
- 60 ml butter
- 60 ml flour
- 240 ml oyster liquor
- 120 ml milk
- 2 ml salt
- 5 ml Anchovy essence
- 1 ml pepper
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 596 |
|---|---|
| Protein | 7.6 g |
| Fat | 50.3 g |
| Carbs | 29.9 g |
| Fiber | 0.9 g |
| Sodium | 1238 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States