Pawaru-Grahmata

№ 17V. nodaļa

Austeru sula

Oyster sauce for capons

  • Makes about 550 ml
  • about 15 minutes
  • Melnraksts · vēl nav izmēģināts

1796Austeru sulla.

Modernizētslpp. 230 · PDF 244

The book gives 1 kortelis each of wine and meat broth, which converts to about 320 ml each; we've used about two thirds.

Method

5 soļi
  1. Scrub the oysters and open them over a bowl to catch their liquid. Cut them out of the shells. Strain the liquid through a fine sieve or a coffee filter to remove any grit.
  2. Bring the wine and broth to the boil in a saucepan. Add the oyster liquid, butter and lemon slices, then the oysters.
  3. Bring back just to the boil and take the pan off the heat at once; the oysters should be plump, with curling edges. Lift out the lemon slices.
  4. Whisk the yolks in a bowl, whisk in a ladle of the hot liquid, then stir it all back into the pan. Stir over low heat until slightly thickened, 2–3 minutes; don't let it boil.
  5. Serve at once.

Notes

What the book says vs. what we added

the book heats a kortelis of wine and as much meat broth, adds the liquid from the opened oysters, butter, lemon slices and the oysters, lets it boil up just once and then beats it with egg yolk. The number of oysters and yolks is ours.

Safety

buy live oysters from a reputable fishmonger and throw away any that stay open when tapped. Raw and lightly cooked oysters can carry norovirus. For young children, pregnant women, and older or immunocompromised people, simmer the oysters for 2–3 minutes in step 3.

Without fresh oysters

use 200 g shucked oysters from a fishmonger, with their juice.

Serving

the book says it is good with capons. Pour it over a roast or poached capon or a large chicken; the book's other capon dish is 02-083.

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