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Classic
Cook Books
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page 303
Oysters prepared for sauces.
Break open the oysters and put them together with their juice and a piece of
butter in a pan which place over the fire. When the butter has melted, shake all
and let it go through a sieve. Then put the oysters in the sauce obtained
through the sieve. It is now ready to use as sauce for fish dishes.
Oyster flour.
Having removed the oysters from their shells, not forgetting to let the juice
come along, you chop them and mix them with wheat flour, making a pretty
consistent dough, out of which shape small cakes, to be dried on the stove or
other warm place. Then pound them fine and strain them. With the flour thus
obtained you can thicken such sauces as you want to give an oyster taste.
Chicken essence.
Separate the breast and legs from six chickens. Cut up the stomachs and boil
them for two hours in a gallon water. Skim well while boiling; strain the
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Classic
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