50+ Friends Club Cookbook
Fish and Shellfish
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WARM OYSTERS WITH MARMALADE OF ONIONS
AND WHITE WINE (CHARDONNAY)
From the Kitchen of: Philippe Raynaud
| 12 |
|
Oysters |
| 1 |
|
Yolk |
| 4 |
oz |
liquid cream |
| 1 |
Tbsp. |
marmalade of onion** |
| 3 |
oz |
White Wine Chardonnay |
- Open the oysters, remove the water.
- Cover it with the mixture.
- Place it in a hot oven, thermostat 10
- Let it cook for 15 minutes.
- I Lay the oysters give you a trick : on little (home made) beds of aluminium paper in order to settle them.
- **in fact little pieces of onion (from the district of Alaigne,the department of Aude,and the best place for the quality of the onion in France)are delicately cut and macerated with vinegar of Xeres and wine of Aude. We call it in France "Confit d'oignon". It is lovely with toasts on foies gras. Best regards philippe raynaud