36 oysters
4 puff pastry sheets
1 beaten egg
1/2 cup oyster liquor
2 egg yolks
1 tbspn cream
1 bottle champagne - (1/4 cup for recipe and the rest to drink)
Take a sip of champagne. Partly defrost pastry sheets and cut each into 6 rectangular pieces. Transfer to lightly buttered baking tray. If you do this successfully, take another sip of champagne.
Score pastry with diagonal knife lines. Glaze with beaten egg and bake in hot oven 15-18 mins. until golden. Transfer to cake rack. Place egg yolks and cream into saucepan with 1/4 cup oyster liquor. Put rest of oyster liquor and oysters into another saucepan and warm through. After another sip of champagne, add 1/4 cup of same to cream and yolks. Whisking briskly, heat this mixture until it begins to thicken, but do not allow it to get too hot. As soon as sauce is thickened, strain into a jug.
Add warmed oysters to sauce. Spoon mixture onto half of pastry sheets on individual plates. Top with other pieces of pastry. Reheat and serve immediately, remembering to drink the rest of the champagne with the meal.
Source: Contributed by Jane Jordan (Victor Harbor) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.92.
No comments:
Post a Comment