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