Oysters On Toast
|Oysters||1 Dozen, portuguese or helford would do|
|White wine||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
If you haven't got puff-pastry just make some fairly large slices of toast.
Open the oysters, empty the water they contain into a pan and strain it through a piece of muslin.
Rinse the oysters and poach them for 5 minutes in their own water, eked out if necessary with white wine.
Make a poulette sauce with butter, flour, the liquid in which the oysters were cooked and the chopped mushrooms.
After cooking for 20 minutes, blend the yolk of egg, thinned with the juice of the lemon, with this sauce.
Heat the oysters again in the sauce before putting the mixture on hot toast or in puff-pastry cases, but do not let it boil or it will curdle.