COOKED OYSTERS

Press, Volume CIX, Issue 32265, 7 April 1970, Page 4

COOKED OYSTERS

To many oyster enthusiasts there is only one way to eat this delicacy—“au naturelie.” But cooked oysters, in my opinion, may be equally delicious and they certainly go further.

OYSTER SURPRISES Oysters cooked in mashed potato may sound rather mundane, but you will find Oyster Surprises quite delectable. For Four You Will Need: 1 Jib potatoes 12-18 fresh oysters 3 tablespoons milk or cream Ijoz butter 2 small eggs i teaspoon salt Dried breadcrumbs li tablespoons finely chopped parsley Nutmeg Pepper Method: Boil and strain potatoes. Mash thoroughly and add cream, butter, salt, parsley, a grating of nutmeg and a good shake of pepper. Beat vigorously with a wooden spoon until creamy. Form into oval-shaped patties and tuck two or three raw oysters into each patty. Allow to become quite cold, then dip in beaten egg, roll in breadcrumbs and allow to set before cooking, Arrange in a greased baking dish and bake at 400 for about, 20 minutes.

OYSTER STEW Oyster stew is simplicity itself and a dish in which the full flavour of the oyster is paramount One word of warning—do not overcook. For Six Servings You Will Need: 3 doz large oysters or more if small 4 tablespoons butter i pint milk 1 pint cream Oyster liquor Salt Pepper Cayenne Method: Heat the individual bowls in which the stew is to be served. When they are hot put about a dessertspoon of butter in each bowl and keep them hot Heat milk, cream and oyster liquor to boiling. Season to taste with salt and pepper and a dash of cayenne. Add oysters and just let it come to the boil again. Ladle immediately into the hot bowls. A dash of paprika may be shaken on top and serve with hot crunchy buttered French bread or rolls. The traditional accompaniment is hot crackers.