Instructions: Cook the flour and butter together to form a roux.

Place the oysters in a saucepan along with their own liquor. Add the mace and bring to a simmer. When the oysters are plump (a very short time) remove them from the pan. Add the wine to the juices and reduce a bit. Add the roux and thicken the sauce. Return the oysters to the sauce and serve.

This recipe makes 1 pint of sauce.

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