Oysters in Brown Sauce

600ml oysters

¼ cup butter

¼ cup flour

1 cup oyster liquor

½ cup milk

½ tsp. salt

1 tsp. anchovy essence

1/8 tsp. pepper

Vol-au-vents cases

• Parboil and drain oysters, reserve liquor, heat, and strain and set aside for sauce.

• Brown butter, add flour and stir until well browned; then add oyster liquor, milk, seasonings and oysters.

• Fill vol-au-vents cases with filling and serve.