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Categories:
oysters pastry shells butter cayenne pepper flour Worcestershire sauce lemon juice heavy cream dry Madeira wine parsley
Viewed: 11 - Published at: 7 years agoIngredients
- 24 fresh oysters in their own liquor (refrigerated) or possibly 2 (8 ounce.) cans sm. oysters
- 4 puff pastry shells (Pepperidge Farm frzn are best)
- 4 tbsp. butter
- Cayenne pepper
- 1 tbsp. flour
- 1 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1/2 c. heavy cream
- 1/3 c. dry Madeira wine
- 3/4 c. finely minced parsley
Method
- Place frzn patty shells in 400 degree oven.
- Will take about 25 min to bake and brown.
- May make ahead and hot at 400 degrees for 5 min.
- Just before serving, remove small circles of pastry from center of shells.
- Open oysters; drain well.
- Remove any bits of shell.
- In skillet, slowly heat butter.
- Don't brown.
- Add in oysters.
- Salt lightly, if you like.
- Shake on just a dash of cayenne pepper.
- Sprinkle on flour.
- Cook gently for 4 min or possibly till edges curl.
- Add in Worcestershire and lemon juice.
- Add in more butter, if needed.
- Stir in heavy cream and Madeira wine.
- Cook gently 4 or possibly 5 min so mix thickens into a nice creamy sauce.
- Turn off heat.
- When ready to serve, taste sauce for flavor and adjust seasoning, if needed.
- Reheat over low heat.
- If sauce thickens too much, stir in a little more cream or possibly Madeira.
- Stir in 1/2 c. cut parsley.
- Place hot patty shells on individual plates and heat oysters on top and around.
- Sprinkle with rest of parsley and paprika.
- Nice as light supper or possibly as luncheon dish with salad.
