Oyster Poulette
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 dozen oysters, shucked
3 tablespoons butter
2 tablespoons flour
2 egg yolks
1/2 teaspoon salt
freshly ground black pepper to taste
2 tablespoons minced parsley
1/4 pound mushrooms
1 tablespoon lemon juice
dash of nutmeg
1/2 cup heavy cream
6 slices toast
Remove mushroom caps. Slice and save them. Cook mushroom stems in 3/4 cup water for 20 minutes. Drain and save the mushroom liquor. Discard the stems. Meanwhile, drain oysters and save the liquor. Simmer oysters in 1 tablespoon butter, lemon juice, salt, and pepper until the edges are curled. Remove from heat and set aside. Melt remaining 2 tablespoons of butter in top of double boiler. Add the flour and stir until smooth. Add 1/2 cup of the mushroom liquor and 1/2 cup of the oyster liquor and cook, stirring constantly, until thickened. Add oysters and their sauce, mushrooms, and nutmeg. Simmer for 5 minutes, stirring occasionally. Place over hot, nut NOT boiling water, and stir in egg yolks; beaten with the cram. Cook over hot water for 10 miutes, stirring occasionally.
Serve over toast and sprinkle with parsley.
Serves 6.
Author's note: One of the best appetizers ever.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 dozen oysters, shucked
3 tablespoons butter
2 tablespoons flour
2 egg yolks
1/2 teaspoon salt
freshly ground black pepper to taste
2 tablespoons minced parsley
1/4 pound mushrooms
1 tablespoon lemon juice
dash of nutmeg
1/2 cup heavy cream
6 slices toast
Remove mushroom caps. Slice and save them. Cook mushroom stems in 3/4 cup water for 20 minutes. Drain and save the mushroom liquor. Discard the stems. Meanwhile, drain oysters and save the liquor. Simmer oysters in 1 tablespoon butter, lemon juice, salt, and pepper until the edges are curled. Remove from heat and set aside. Melt remaining 2 tablespoons of butter in top of double boiler. Add the flour and stir until smooth. Add 1/2 cup of the mushroom liquor and 1/2 cup of the oyster liquor and cook, stirring constantly, until thickened. Add oysters and their sauce, mushrooms, and nutmeg. Simmer for 5 minutes, stirring occasionally. Place over hot, nut NOT boiling water, and stir in egg yolks; beaten with the cram. Cook over hot water for 10 miutes, stirring occasionally.
Serve over toast and sprinkle with parsley.
Serves 6.
Author's note: One of the best appetizers ever.
