CookEat Recipe
Oysters Vaudeville
Thirty-six Bluepoint oysters folded into a shallot-and-milk cream sauce finished with sherry and butter.
Method
Steps
Step 1
Keep the thirty-six fresh shucked Bluepoint oysters and their liquor cold until cooking.
Step 2
Handle cold and keep raw oyster equipment separate from hot service equipment.
Step 3
Reserve two tablespoons of the natural liquor released when shucking the oysters, separately from the poaching water.
Step 4
Bring 240 mL water with half teaspoon salt to a boil.
Step 5
Add the oysters, cover and cook for about five minutes, continuing until they reach 74 °C.
Step 6
Strain and reserve the oysters.
Step 7
Finely chop six medium shallots and gently cook in 28 g butter for five minutes without browning.
Step 8
Add three tablespoons sifted flour to the shallots, stir while heating, then whisk in 240 mL hot milk and bring to a boil.
Step 9
Add the same oysters, the same natural shucking liquor, two tablespoons sherry, one saltspoon cayenne (quarter teaspoon) and half teaspoon salt.
Step 10
Mix gently and boil for two and a half minutes, until the sauce and oysters reach 74 °C.
Step 11
Off heat add 21 g finishing butter little by little while constantly mixing.
Step 12
Pour into a hot dish and serve promptly.
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