Sauce aux Huîtres (Oyster Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Normande
- 3 spoonfuls oyster cooking liquor
- poached and bearded oysters
Instructions
- Prepare a Sauce Normande according to the recipe given further on.
- Finish it with 3 spoonfuls of oyster cooking liquor per litre of sauce.
- Garnish with poached and bearded oysters.