Pawaru-Grahmata

№ 18V. nodaļa

Gārda austeru sula

Fine oyster sauce

  • Makes about 350 ml
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gahrda austeru sulla.

Modernizētslpp. 230–231 · PDF 244–245

The book gives 1 spoon each of flour and mushroom powder; the other amounts are ours.

Method

6 soļi
  1. Open the oysters over a bowl to catch their liquid and cut them out of the shells. Strain the liquid through a fine sieve or a coffee filter.
  2. Put the oysters in a small pan with the water and bring just to the boil. Take them off the heat at once and lift them out with a slotted spoon. Add the cooking water to the oyster liquid; you need about 250 ml in all, so make it up with wine.
  3. Knead the butter and flour together to a paste. Melt it in a wide pan over medium heat and stir in the mushroom powder and lemon slices.
  4. Whisk in the oyster liquid, and the wine if needed, and simmer for 3–4 minutes, until thick and smooth.
  5. Trim off the dark, frilly edge (the beard) of each oyster and put the oysters into the sauce. Warm them for a minute and serve.
  6. Richer version: chop 4 raw oysters very finely and knead them into the butter and flour in step 3. Simmer the sauce for at least 3 minutes in step 4.

Notes

What the book says vs. what we added

the book cuts the oysters out of their shells and brings them once to the boil with a little water, kneads a good piece of washed butter with a spoon of flour in a wide pan, adds a spoon of mushroom powder and lemon slices, pours in the oyster water and, if there isn't enough, a little wine, then trims the beards from the oysters and puts them in. The amounts and times are ours.

Variation

the book says that some cooks also chop raw oysters finely and knead them in with the flour; the sauce is then dearer, but tastier.

Mushroom powder

grind dried mushrooms in a spice grinder. The book's briedenes are field mushrooms (02-076); dried ceps give a stronger flavour.

Safety

see 05-017.

Serving

the book pours it over roast capons or cockerels, boiled fish and the like.

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