A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 1068
Oysters, Viennaise
Huitres Fricassees a la Viennaise
❦
Reduce some veloute sauce (No. 415) with oyster liquor, and just when prepared to serve, thicken it with raw egg-yolks and cream; stir in a piece of lobster butter (No. 580), and some finely chopped parsley, mix the oysters with the sauce and serve.