INGREDIENTS

INSTRUCTIONS

1. In a large skillet, melt the butter over moderate heat. Add onions and
celery and cook, stirring, until softened.
2. Add thyme, garlic, crushed cayenne pepper and salt.
3. Stir in all of the oyster liquor and 1 cup of cold water. Cook over
moderately high heat for 10 minutes.
4. Add Worcestershire sauce, bay leaf and 1/4 cup of the chopped scallions
and cook over moderate heat for 10 minutes.
5. Stir in the oysters and bring to a boil. Whisk the cornstarch with 2
tablespoons water until smooth. Whisk it into the boiling mixture until
thickened.
6. Discard the bay leaf. Remove from heat and let cool, then refrigerate
until cold.
7. Cut the prettiest, longest scallion greens into 8 inch lengths and
blanch in scalding water just until limp. Dry on paper towels.
8. To assemble the sacks, spoon about 1-1/2 tablespoons of the chilled
oyster mixture in the center of each crepe. Gather the crêpes up around the
stuffing to form sacks and tie each one gently but securely with a scallion
green.
9. In a medium saucepan, heat 4 inches of oil to 350°. Meanwhile, make the
sauce.
10. Transfer all the remaining oyster mixture to a medium saucepan and stir
in the heavy cream. Cook until warmed through.
11. Fry the oyster sacks in the hot oil in batches until golden brown all
over. Drain on paper towels.
12. Stir the remaining 1/4 cup chopped scallions into the sauce and ladle
it onto warmed plates. Set the sacks on the sauce and serve immediately.
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
<recipelu@geocities.com> on Dec 30, 1997

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