Oyster Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 liter Normandy sauce (sauce Normande)
- 3 tablespoons oyster cooking liquid (cuisson d'huîtres)
- poached and trimmed oysters (huîtres pochées et ébarbées)
Instructions
- Prepare a Normandy sauce (sauce Normande) according to the recipe given elsewhere in this guide. Finish the sauce by adding 3 tablespoons of oyster cooking liquid per liter of sauce. Garnish with poached oysters that have been carefully trimmed of their tough edges.
- This sauce is specially suited to poached and boiled fish.