CookEat Recipe
Oyster-Filled Bread Rolls Fin de Siècle
Long bread rolls filled with oysters in a green-pepper, mushroom and sherry cream sauce.
Method
Steps
Step 1
Have thirty-six large fresh oysters shucked hygienically by the fishmonger, keeping all their clean strained liquor. Keep refrigerated until cooking. Bring the one pint water with one teaspoon salt for poaching to a boil, add all the oysters and their liquor and boil for about five minutes until the thickest oyster flesh reaches 74°C. Lift into a clean heat-safe bowl, keeping all the actual cooking liquor hot. Measure one actual gill of this combined cooking liquor for the sauce.
Step 2
Finely chop the one seeded green pepper, four shallots and six thoroughly cleaned mushrooms. Cook gently in the one ounce butter for six minutes, stirring. Add two light tablespoons flour and stir for one minute. Gradually add the measured one gill oyster cooking liquor and three gills pasteurized milk. Add the remaining half teaspoon salt, one saltspoon cayenne and half a saltspoon grated nutmeg. Whisk until boiling, then reduce by half over gentle heat, stirring regularly until the flour is fully cooked.
Step 3
Meanwhile cut lids from the six long baked flute-shaped bread rolls, scoop out their soft interiors and lightly butter the insides. Keep the rolls and lids briefly warm near the oven door while finishing the oysters.
Step 4
Drain the oysters and add all of them to the reduced sauce with one tablespoon thick cream and one tablespoon sherry. Mix gently over heat for about one minute until the complete filling is hot throughout to 74°C. Arrange the rolls on a hot dish, divide all the filling evenly among the six shells, replace the bread lids and serve promptly.
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