| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 3/4 |
c |
Heavy cream |
| 1/4 |
c |
Dry sherry |
| 2 |
tb |
Parmesan cheese |
| 1/8 |
ts |
White pepper |
| 3 |
tb |
Black caviar |
| 2 |
|
Dozen oysters on half shell |
|
|
Lemon quarters |
|
|
Parsley; chopped |
|
|
Scallions; thinly sliced |
INSTRUCTIONS
Heat butter over low heat in heavy saucepan until bubbling. Whisk in flour
and cook 4-5 minutes without browning. Whisk in cream a bit at a time,
then sherry, keeping the mixture lump-free. Add 3 tsp. cheese, pepper. Stir
in caviar and remove from heat. Adjust seasoning if necessary. Arrange
oysters single layer in baking dish. Spoon sauce over each one and sprinkle
with parmesan. Bake at 400 degrees F for 6-8 minutes until golden on top.
Serve immediately garnished with lemon, parsley, and scallions.
MOST OF THE TIME IS FOR
SHUCKING THE OYSTERS
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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