CookEat Recipe
Cases of Oysters au Gratin
Quartered oysters in a pepper, cream and sherry sauce, baked in paper cases with Parmesan.
Method
Steps
Step 1
Preheat a conventional oven to 200 Celsius. Use six sturdy shallow food-grade paper baking cases suitable for moist fillings and rated for at least 200 Celsius. Follow the case maker’s instructions and use cases compatible with light exterior oiling. Choose cases that hold the actual filling without overflowing, lightly oil their outsides and stand them on a metal baking tray.
Step 2
Open the twenty-four large oysters and catch their liquor. Cut each oyster into four quarters. Put the quarters and all their clean liquor in a saucepan with the half gill of white wine, half teaspoon of salt and one saltspoon of cayenne. Bring to a boil and cook for about two minutes as an initial guide, continuing until the oyster quarters reach 74 Celsius. Lift out the oysters and keep them covered and hot; retain all the liquor.
Step 3
Heat the one and a half tablespoons of butter in another saucepan. Add the finely chopped green pepper and brown gently for about five minutes. Stir in the two and a half tablespoons of flour and heat for half a minute. Strain all the oyster liquor into this pan, then add the gill of cream, half gill of milk, two tablespoons of sherry, two saltspoons of salt, remaining one saltspoon of cayenne and the saltspoon of grated nutmeg. Stir until boiling and thickened.
Step 4
Return the oyster quarters, mix gently and cook for about two minutes. Divide all the actual hot filling evenly among the six paper cases and sprinkle the one tablespoon of grated Parmesan evenly over the whole batch. Bake for about ten minutes as an initial guide, until lightly golden and each filling centre is piping hot at 74 Celsius. Place the cases on a serving dish with a dry folded napkin beneath the dish and serve promptly.
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