Oyster sauce for baked fish

1 servings

Ingredients

Quantity Ingredient
1 teaspoon Parsley, minced
2 tablespoons Butter
2 tablespoons Flour
1 pint Milk and oyster liquor
1 teaspoon Onion, minced
½ pint Oysters, drained
½ cup Cream
1 x Salt & pepper to taste

Directions

Parboil the oysters. Mix oyster liquor and milk. Cook flour in butter to make a roux. Add oyster liquor and milk. When smooth add cream.

Stir in oysters, season and serve hot. Use as hot sauce for baked black drum, redfish, sheepshead. Source: FISHES AND FISHING IN LOUISIANA, pub 1933 Recipe date: 01/17/33

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