MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Oyster Sauce
Yield: 4 Servings
Cook two dozen oysters with a little water,
butter, white and red pepper, and nutmeg; drain in
a colander and strain the liquor through a sieve;
knead a tablespoonful of flour with an ounce of
butter; dilute with liquor, stir, boil five
minutes; finish with two egg yolks, two ounces of
butter, and juice of a lemon; press through a
napkin and add the oysters; drain and dish up the
cod on a folded napkin, surround with parsley
leaves and serve, putting the oyster sauce in a
A variation of familiar "pigs in bacon" is to
beard the oysters, sprinkle them with a little
lemon juice, celery salt and cayenne, and wrap
them up in very thin slices of bacon; dip each,
then, into a light frying batter and fry in plenty
of boiling fat; dust a little grated Parmesan
cheese over them and serve at once on a doyle.
this is an excellent luncheon entree.
Hug's Note: I have NO clue where the cod came
from........or the bearded oyster part, but it was
in the recipe so here you have it .