Iusculum ostrearum
Iusculum ostrearum ex ostreis crudis, ad tempus cum iusculo condimentisque coctis, ad fercula varia accommodanda et aromatizanda paratur. Differt a liquamine ostrearum: hoc enim ad usum posteriorem conditur et sub variis nominibus venditatur.

Bibliographia 
 Praecepta culinaria
 1747 : 
 1788 : Richard Briggs, The English Art of Cookery. Londinii: G. G. J. and J. Robinson, 1788  ("Oyster sauce for fish; Oyster sauce for boiled turkey, fowls, or any white meat")
 1813 : Louis Eustache Ude, The French Cook (Londinii) pp. 103-104, 360-361 ("cabilleau, sauce aux huîtres; sauce aux huîtres pour le poisson; sauce aux huîtres pour entrées")
 1861 : Herbert Byng Hall, The Oyster: where, how, and when to find, breed, cook, and eat it (Londinii: Trübner, 1861) pp. 59-62 ("Oyster sauce")

Alimenta ex ostreis
Iuscula