CookEat Recipe
Oysters Bordelaise
Twenty-four baked oysters on deep shells with red-wine shallot crumbs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0648. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use inspected fresh oysters, keep cold until opening, bake until oysters reach 74°C, and transfer safely from hot half-shells. Retain claret as wine ingredient; no alcohol-free claim. Limites : Oyster liquor contribution, shallot light-measure mass, oven heat and per-person grouping unprinted.
Method
Steps
Step 1
Open oysters carefully and retain each on its deep shell. Set 24 half-shells in roasting pan. Divide salt, paprika and light-measured shallots across oysters.
Step 2
Pour claret over, sprinkle breadcrumbs, bake about ten minutes or until oysters reach 74°C. Transfer hot shells to dish and pour all pan gravy over.
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