Recipes > Sauces & Spreads > Sauce For Oyster Patties

Sauce For Oyster Patties


  • 1 cupful of solid oysters
  • 2 large tablespoons of butter
  • 2 heaping tablespoons of flour
  • 1 scant pint of cream or rich milk
  • 1 level teaspoon of salt
  • pepper
  • yolks of 2 eggs


Melt the butter in a stew pan, blend in the flour and rub smooth; add the cream or rich milk; stir until smooth and thick. Drain the oysters and add them with the salt and a good dash of pepper. When the oysters are plump remove to back of range and stir in the beaten yolks mixed with a little cream. For canned oysters add one large teaspoon of curry powder before serving. Serve in pattie shells of baked pastry or in timbal cases or on buttered toast.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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