CookEat Recipe
Oysters au Gratin
Quartered oysters in a milk and oyster-liquor sauce, baked with Parmesan until golden.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have twenty-four large freshly opened raw oysters ready, free of shell fragments. Keep them cold until preparation and use clean separate utensils for the cooked oysters.
Step 2
Bring the three-quarters pint of water and teaspoon of salt to the boil. Add the oysters and boil for about three minutes, continuing as needed until cooked through to 74°C. Drain them over a clean bowl and keep the cooked liquor. Measure one and a half gills of this actual liquor for the sauce; do not add a second broth.
Step 3
Briskly knead the tablespoon of butter with the two tablespoons of flour in a small saucepan for about one minute. Put over the heat and pour in the measured one and a half gills of oyster cooking liquor and two gills of hot pasteurized milk. Add the separate half teaspoon of salt and two saltspoons of cayenne, and mix gently.
Step 4
Cut each cooked oyster into four pieces. Add all the pieces to the sauce, stir lightly and boil for about two minutes, until the mixture is thoroughly hot throughout. Transfer to a deep ovenproof baking dish and sprinkle the two tablespoons of grated Parmesan over the whole top.
Step 5
Bake for about ten minutes as a guide, until bubbling hot with a golden top. Serve promptly.
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