Oyster Poulette Recipes

OYSTERS A LA POULETTE

Steps:

• 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.

OYSTER POULETTE

Steps:

• Remove mushroom caps. Slice and save them. Cook mushroom stems in 3/4 cup water for 20 minutes. Drain and save the mushroom liquor. Discard the stems. Meanwhile, drain oysters and save the liquor. Simmer oysters in 1 tablespoon butter, lemon juice, salt, and pepper until the edges are curled. Remove from heat and set aside. Melt remaining 2 tablespoons of butter in top part of double boiler. Add the flour and stir until smooth. Add 1/2 cup of the mushroom liquor and 1/2 cup of the oyster liquor and cook, stirring constantly, until thickened. Add oysters and their sauce, mushrooms, and nutmeg. Simmer for 5 minutes, stirring occasionally. Place over hot, but NOT boiling, water and stir in egg yolks, beaten with the cream. Cook over hot water for 10 minutes, stirring occasionally. Serve over toast and sprinkle with parsley.