Hot Hors D'oeuvres
Salads
Main Course
Soups
Stuffing
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Hot Hors D'oeuvres Salads Main Course Soups Stuffing |
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Oyster
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Sam Weller's Oyster Sauce
Large bottle rock Sydney rock oysters 30gm butter and their juice salt and black pepper 1/2 cup cream pinch of Cayenne or 2 tsps flour nutmeg Put the Sydney rock oysters into the saucepan and bring just to the boil, let cook, strain off the liquid and add it to the cream; mix well. Work the butter and flour into a paste and drop into the warm cream and liquor. Heat and stir constantly until smooth. Simmer for a minute, then add to the Sydney rock oysters and season to taste before serving over steak. One recommended steak to serve with this sauce would be a large rib fillet, rubbed with garlic and mustard, then flour encrusted and cooked quickly over a high flame. Or, wrap and cook in coals in a covered barbecue or in an oven on a rack. Alternatively, cut into individual steaks, barbecue or grill.
Oyster Sauce
1 1/4 cups milk 1 bay leaf 1 onion, quartered 2 cloves 1 stalk celery, chopped 30g butter 1 carrot chopped 2 tabs plain flour 6 peppercorns salt & pepper to taste 1 blade mace 10 rock Sydney rock oysters Place milk, onion, celery, carrot, peppercorns, mace, bay leaf and cloves into the top half of a double boiler over gently boiling water, cover pan and heat very slowly for 30 minutes. Strain the milk. Melt butter in a heavy saucepan, stir in the flour until smooth and cook 1 minute over a moderate heat. Add the milk and heat, stirring constantly until boiling, reduce heat to low and cook for 2 minutes. Heat 1 bottle of small Sydney rock oysters (10-12 Sydney rock oysters) in their own liquor to boiling point, cook 1/2 minute, remove from heat and combine with sauce. Season with salt and pepper to taste. SERVES 4.
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Oyster Farmers Association of NSW Ltd PO Box 254, Turramurra NSW, 2074 Australia Ph (02) 9487-3566 Fax (02) 9487-1849 This page was modified on |
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