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| Oysters 1912 |
| Yields: 20 baked oysters on the half shell |
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| Ingredients: SALAD |
20 pasteurized oysters
1 qt oyster liquor (liquid pasteurized oysters are packed in)
10 strips applewood smoked bacon, cooked, and diced
1/2 lb fresh spinach, sautéed, drained, and chopped
1 qt heavy cream
20 oyster shells
2 C anissete (preferably Melletti)
4 T minced shallots
2 T minced garlic
3 C white wine
4 T roux (see recipe below)
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| Ingredients: Roux |
1/2 lb butter
2 C AP flour
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| Method: salad |
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Sweat garlic and shallots. Deglaze with white wine and reduce until almost dry.
Add oyster liquor and reduce by half.
Add heavy cream. Bring to a boil and add roux. Boil while stirring vigorously until sauce has thickened.
Reduce to a simmer and add spinach and bacon. Mix thoroughly. Cool sauce.
Place pasteurized oysters in shells or gratin dish.
Spoon sauce overt the top of each oyster covering it completely.
Place oysters on a baking sheet and bake at 450 degrees for 8-10 minutes until the tops of the oysters are warm all the way through and brown on top.
Garnish with shaved fennel or a chiffonade of fresh spinach.
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| Method: roux |
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Melt butter in a saucepot.
Add butter slowly while stirring vigorously until the flour and butter are incorporated together.
Continue to cook and stir for several minutes. |
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