Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Orange Hollandaise

To [Hollandaise Sauce] add juice and rind of one orange and few grains of cayenne.

Oyster Sauce

• 2 tablespoons butter
  4 tablespoons flour
  1½ cups oyster liquor
  1 cup oysters
  ¼ teaspoon salt
  few grains cayenne

Parboil oysters; drain and reserve liquor. Make a [White Sauce] with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.