- 36 fresh oysters on the shell
- 6 tablespoons [90 ml] liver pâté [good quality]
- Bread crumbs
- 6 shells
Sauce
- 6 tablespoons [90 ml] butter
- 6 tablespoons [90 ml] flour
- 2 beef broth cubes
- 3/4 cup [190 ml] whipping cream
- 3/4 cup [190 ml] chicken broth
- 1/4 to 1/2 cup [60 to 125 ml] oyster juice
- Salt and pepper
- Few drops lemon juice and Tabasco sauce
- 1 tablespoon [15 ml] dried parsley
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- In a heavy pan, melt butter.
- Away from heat, add flour; mix well.
- Cook for a few minutes over low heat, mixing constantly.
- Add beef broth cubes and stir until dissolved.
- Away from heat, slowly add all liquids et seasonings.
- Thoroughly mix to get a smoth mixture.
- Back over heat, slowly cook, stirring, until mixture is very thick.
- Divide oysters among buttered shells; cover each with 1/2 teaspoon [2.5 ml] liver pâté.
- Coat with sauce and generously sprinkle with bread crumbs.
- Broil for 4 minutes, approximately 8" [20 cm] from heat.
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