- 6 large pastry shells, baked, tops removed and hollowed; reserve shells and tops
- 2 tablespoons [30 ml] oil
- 2 tablespoons [30 ml] flour
- 1 large onion, finely chopped
- 36 fresh medium size oysters, with juice
- 1 teaspoon [5 ml] garlic juice
- 2 tablespoons [30 ml] minced parsley
- 1/8 teaspoon [0.5 ml] thyme
- 1 teaspoon [5 ml] Worcestershire sauce
- 1/2 teaspoon [2.5 ml] salt
- 1/4 teaspoon [1 ml] black pepper
- Water
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- In an iron cast frypan, over low heat, pour oil and add flour.
- Mix and cook, stirring, until lightly brown.
- Add onion and cook, stirring constantly, until mixture is dark brown.
- Take away from heat.
- Drain oysters, reserving juice.
- Put frypan back over very low heat; add reserved juice, garlic juice, parsley, thyme, Worcestershire sauce, salt and pepper.
- Cook over low heat, stirring and adding just enough water to keep mixture slightly thick.
- Add oysters; cook until they start to puff and curl.
- Take away from heat.
- Equally divide among pastry shells; put tops back on.
- Arrange on a cooking sheet.
- Bake in a 350°F [180°C] oven for 15 to 20 minutes, until filled shells are hot and crisp.
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