Then add one pint of allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes.
Instead of Spanish sauce, allemande sauce (Art. 81) is often preferred.
Reduce one half on the fire, put through a sieve, add half a pint of allemande sauce (Art. 81); heat again on the fire, and serve.
Then strain the broth through a napkin into one pint of cream or allemande sauce, add the oysters, and season.