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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
  large bowl.
  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 .

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:32 EDT