NORMANDY SAUCE RECIPES

Normandy Sauce
makes about 2 1/2 cups

1/4 cup butter
1 cup chopped mushrooms
1/4 cup flour
dash of Cayenne
1 cup fish stock
6 oysters
2 egg yolks
1/2 cup cream
2 tablespoons white wine or lemon juice
salt and pepper to taste

Melt butter over low heat; add mushrooms and simmer for 5 minutes; add flour and cayenne and stir until well blended. Remove from heat.

Gradually stir in fish stock and return to heat. Cook, stirring constantly, until thick and smooth.

Remove and discard hard portions from oysters; chop soft portions and add to sauce.

Beat egg yolks slightly; add cream and a little of the hot sauce; stir into remaining sauce. Add wine or lemon juice. Cook over low heat, stirring constantly, until thoroughly heated. Season to taste. Serve with poached fish.

Sauce Marguery: Just before serving add 1 tablespoon capers and 1 cup home-cooked shrimp, cleaned and cut up; or use whole shrimp as a garnish for the fish with which the sauce is being served.

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