CookEat Recipe
Oysters en Coquille
Fresh oysters cooked in their liquor, combined with a milk and oyster-broth roux sauce, and baked in table shells with breadcrumbs and butter.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Have six food-purpose table-shell baking dishes rated by their manufacturer for at least 400°F. Select sound live oysters from properly labelled shellstock, discard broken shells and oysters that do not close when tapped, and keep refrigerated until use. Scrub and freshly open the thirty-six good-sized oysters with clean tools, retaining all their own liquor and removing any shell fragments.
Step 2
Put the thirty-six oysters and all their liquor in a small saucepan with the separate half pint cold water, half teaspoon salt and one saltspoon cayenne. Bring to a boil and cook for about ten minutes. Use a suitable clean thin food thermometer to check the thickest centre of each oyster reaches at least 74°C, and continue if necessary.
Step 3
In another saucepan heat the one and a half tablespoons melted butter, add the three tablespoons flour and stir briskly. Add the one and a half gills hot milk. Strain the oyster cooking broth into this pan, keeping all the oyster meats for the next step. Mix sharply while cooking for about two minutes until the flour sauce is cooked, smooth and thickened.
Step 4
Pour in the one tablespoon sherry and add all the retained oysters. Gently mix with a wooden spoon for about one minute and cook for about two minutes more. Divide the complete oysters-and-sauce preparation equally among the six table shells, with six oysters in each, and set them on a baking tray.
Step 5
Sprinkle the one tablespoon breadcrumbs over all six portions in total. Put one very small piece of butter on top of each portion. Bake at 400°F for about ten minutes or until nicely browned, continuing as needed so every oyster remains thoroughly hot; if any piece has not reached 74°C, continue until it does. Remove and serve promptly hot.
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