Sauce aux Huîtres (Oyster Sauce)

Ingredients

• 20 grammes butter
• 15 grammes flour
• 1 décilitre oyster cooking liquor
• 1 décilitre milk
• 1 décilitre cream
• A pinch of fine salt
• Cayenne
• 12 oysters

Instructions

1. Prepare a blond roux with 20 grammes of butter and 15 grammes of flour.
2. Dilute it with 1 décilitre of oyster cooking liquor, 1 décilitre of milk and 1 décilitre of cream.
3. Season with a pinch of fine salt, bring to the boil, and cook gently for 10 minutes.
4. Pass through a tammy cloth and heighten with Cayenne.
5. Add 12 oysters, poached, bearded and cut into escalopes.
6. Serve with boiled cod.