Chapter III · The Small Compound Sauces · No. 86
86—Oyster Sauce
Take one pint of Normande Sauce, finish it as directed in that recipe, and complete it with one-quarter pint of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 86, p. 39. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →