| 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.
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