Sauce for Alderman's Mock Turtle Pie
A rich, savory sauce made with oysters, prunes, port wine, and spices to accompany mock turtle pie. This sauce adds depth and complexity to the already elaborate calf's head pie.
Ingredients
- 2 cups Stock from calves' feet or rich beef stock (Use the stock from the mock turtle pie preparation, or substitute rich beef stock)
- 8 ounces Oysters, fresh or canned, well bruised (One standard can; bruise or chop finely)
- 18 whole Prunes, pitted (Will be mashed to a pulp)
- 1 blade Mace blade (Or 1/4 teaspoon ground mace)
- 0.25 teaspoon Nutmeg, freshly grated (Adjust to taste)
- 0.125 teaspoon Ground cloves (A pinch; use sparingly)
- 0.25 cup Port wine (One wineglass; use a good quality port)
- 1 tablespoon Worcestershire sauce (Adds umami depth)
More recipes using Oysters
Oyster Sauce
A classic creamy oyster sauce made with fresh oysters, their liquor, butter, flour, lemon juice, and cream. Perfect for serving with fish or seafood dishes.
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A rich, savory stuffing featuring nuts, oysters, sausage, and aromatic herbs, perfect for roast turkey or goose. This traditional recipe combines Barcelona nuts, almonds, oysters, and sausage with herbs and citrus for a complex, flavorful stuffing.
Stuffing for Boiled Turkey, Goose, or Duck
A rich, savory stuffing with beef suet, breadcrumbs, herbs, oysters, and anchovy, designed for boiled poultry. This traditional stuffing is warmed in butter and moistened with stock before stuffing the bird.
Instructions
- 1Remove pits from prunes if necessary and mash them thoroughly into a smooth pulp using a fork or food processor.
- 2Drain the oysters, reserving any liquid. Chop or bruise them thoroughly with a fork until well broken down.
- 3In a medium saucepan, combine the stock, bruised oysters with their liquid, prune pulp, mace blade, grated nutmeg, ground cloves, port wine, and Worcestershire sauce. Stir well to combine all ingredients.
- 4Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and allow to simmer gently for 10 minutes, stirring occasionally.
- 5Remove the mace blade. If desired, strain the sauce through a fine-mesh sieve for a smoother consistency, or leave chunky. Pour the hot sauce over the ready-baked mock turtle pie just before serving at the table.
