OYSTERS BOURGUINONNE
Oysters Bourguinonne is another tempting method of cooking oysters. They may be cooked in a shallow ovenpropf dish but are better cooked in scallop shells in individual servings. For Four Persons You Will Need: 2 dozen fresh oysters 4oz butter 1 teaspoon finely chopped shallots 2 cloves garlic
Method: Arrange oysters in greased' flat dish or greased scallop shells—if the latter six to each shell. Soften the butter, shallots, crushed garlic with parsley, salt and pepper and blend very well with a wooden spoon. Top oysters with this mixture, then sprinkle with wine and breadcrumbs. Bake at 400-420 for about 5 minutes or until golden brown. Serve immediately.
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Bibliographic details
Press, Volume CIX, Issue 32265, 7 April 1970, Page 4
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110OYSTERS BOURGUINONNE Press, Volume CIX, Issue 32265, 7 April 1970, Page 4
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