101. Oyster Sauce.

pen eighteen medium-sized, fine Shrewsbury oysters, and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes; remove half the liquid from the pan and add a pint of hot Allemande sauce (No. 114). Then with the spatula mix lightly together without allowing it to boil, and serve.   Appendix

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