Food For Thought THREE OYSTER RECIPES

Press, Volume CV, Issue 31000, 4 March 1966, Page 2

Food For Thought THREE OYSTER RECIPES

I By

ALAN TREMAIN]

Oyster-eaters usually prefer to eat the shellfish raw with a touch of lemon juice. But there are many excellent recipes fw serving oysters as a change from off the shell. Here are three I can recommend. SOLE AND OYSTER THERM IDOR Ingredients: Four large fillets of sole 2 tablespoons finely chopped shallots 1 dozen oysters. 2 tablespoons chopped green pepper 1 lb sliced mushrooms 2 oz butter i cup dry sherry i teaspoon dry mustard H tablespoons flour 1 cup milk i cup grated cheese Salt and pepper.

Method.T*Arrange fish fillets in greased baking dish. Place three oysters on each fillet. Saute mushrooms, shallots and green pepper in melted butter. Stir in flour and gradually add milk until blended. Add sherry, cheese, salt, pepper and mustard. Cook, stir ring until smooth. Spoon sauce over the fish and oysters and bake in a moderate oven for 20 minutes, or until the fish fillets flake easily when tested with a fork. Place under heated griller to brown slightly. OYSTERS FOR BUFFET Ingredients: 3 dozen oysters on the shell 2 dozen tiny cocktail sausages Salt Cayenne pepper Lemon wedges. Method.—Arrange oysters

on six individual serving dishes. Sprinkle with salt and cayenne pepper. In the centre of each dish place a small plate containing four sizzling hot fried or grilled cocktail sausages. Serve immediately with lemon wedges. OYSTER COCKTAIL Ingredients: 2 dozen oysters 1 dessertspoon Worcester sauce 1 dessertspoon vinegar i teaspoon anchovy sauce ' 1 teaspoon horseradish' sauce 4 tablespoons tomato sauce 1 tablespoon lemon juice. Method.—Arrange oysters in four small stemmed glasses. Combine all remaining ingredients. Chill well and spoon over the oysters. Serve with lemon wedges.