| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | Cornish | Cornish | 1 | servings |
INGREDIENTS
| 2 | Dozen oysters | |
| 4 | oz | Butter – unsalted; (110gm) |
| 2 | oz | Plain flour; (50gm) |
| 1/2 | pt | Single cream; (280ml) |
| Salt and ground white pepper to taste | ||
| 2 | Egg yolks | |
| 1 | Lemon; Juice of | |
| Cayenne pepper | ||
| 2 | pt | Fish stock; (1140ml) |
INSTRUCTIONS
Prepare the fish stock by boiling fish and fish bones in water for 1/2 hour. Melt the butter in a heavy bottomed pan. When melted stir in the flour and add the strained fish stock then bring to the boil stirring all the time. add most of the cream, retaining a little to mix with the egg yolks, plus the juice from the oysters.Season to taste. Bring back to the boil, then strain into a tureen and just before serving add the oysters and the egg yolks which have been whipped with the remaining cream. Stir vigorously. Decorate the top with a dash of cayenne pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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