½ cup milk
½ teaspoon salt
1 teaspoon Anchovy essence
⅛ teaspoon pepper
Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents.
Savory Oysters
1 pint of oysters
4 tablespoons butter
4 tablespoons flour
1 cup oyster liquor