½ cup Brown Stock
1 teaspoon Worcestershire Sauce
Few drops onion juice
Salt
Pepper
Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents.
Oysters à la Astor
1 pint oysters
2 tablespoons butter
1 teaspoon finely chopped shallot