Oysters a La Poulette

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pint oyster
  • 1 14
    cups milk or 1 1/4 cups cream
  • 1
    tablespoon butter (no substitutions)
  • 2
    tablespoons flour
  • salt and pepper, to taste
  • nutmeg, just a sprinkle
  • 1
    pinch cayenne (to taste)
  • 2
    egg yolks or 1 egg, well beaten
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DIRECTIONS

  • Heat oysters in their own liquor.
  • As soon as they begin to boil, skim carefully and drain, reserving liquid.
  • Add 1/2 cup oyster liquid to milk or cream.
  • Heat butter in a saucepan; add flour and stir well to incorporate.
  • Add milk/oyster liquid mixture and stir until thickened.
  • Season to taste with salt, pepper, nutmeg and cayenne.
  • Add remaining cup of cold milk or cream to well beaten egg yolks.
  • Place oysters in the white sauce and add to egg mixture.
  • Cook, stirring frequently to preven scorching, until eggs thicken; remove from heat immediately.
  • Serve with a border of puff pastries, buttered toast, or baking powder biscuits.
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