|
|
||||||
|
|
|
Deviled Oysters OLD FASHIONED This is a lovely piquant sauce, especially suited to oysters. Serve with baked potato strips and a simple lettuce salad. Part of this may be prepared in advance. But the oysters, once baked, should be served immediately in all their bubbling glory. Serves 4 Sauce: Oysters, shucked, 1 pound after shucking (or, more likely, directly out of
the jar) Bread crumbs, 1/2 cup Preheat oven to 400 degrees F. Prepare bread crumbs. Butter the casserole, and set aside until needed. Mix the sauce ingredients in a small mixing bowl, and set aside. Place oysters with their liquid in the sauté pan. Heat until oysters have stiffened slightly. These should be a little undercooked, so do not wait for the edges to curl. Lift oysters out of the liquid and place on a plate. Pour off poaching liquor into a bowl. Return ˝ cup only to the pan. (Add water if there is not enough poaching liquor.) Stir sauce into the pan. Add oysters and stir well. (May be done ahead to this point. Refrigerate if wait will be longer than 15 minutes.) Pour the whole mixture into the buttered casserole. Top with bread crumbs. Bake for 15-20 minutes, or until the oysters bubble. |
|
