Oysters in Pastry Shells with White Sauce Recipe
Serves/Makes: 2 pastry shells per serving
Ingredients:
- Fresh oyster shells (4 or 5 per pastry shell)
- Liquid from the oysters
- White wine or lemon juice (optional)
- Baked pastry shells (2 per serving)
- Thick white sauce (approximately 1/2 cup / 125 mL per pastry shell)
- Open oyster shells, collecting as much as possible of the liquid.
- Filter reserved liquid; boil oysters in their liquid, mixed or not with a little white wine or lemon juice, for a few minutes, until just curly; reserve oysters and liquid separately.
- Prepare a thick white sauce, using reserved oyster liquid mixed with milk if desired, as liquid.
- Mix in reserved oysters.
- It is also possible to add, if desired, a few drops of white wine or lemon juice to the white sauce.
- Keep sauce refrigerated until ready to use.
- About 45 minutes before serving, fill pastry shells with white sauce mixture.
- Heat in a preheated 375 degrees F (190°C) oven, until hot.
This recipe for Oysters in Pastry Shells with White Sauce serves/makes: 2 pastry shells per serving
Main Ingredient: Oysters
Preparation Method: Baked
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