Yield: 1 Servings
|1||Stick unsalted butter; melted|
|½ cup||Onion; chopped|
|½ cup||Celery; diced|
|½ teaspoon||Garlic; granulated|
|¼ teaspoon||Cayenne pepper; crushed|
|2 cups||Oyster liquor or clam juice|
|1 teaspoon||Worcestershire sauce|
|½ cup||Scallions; finely chopped, plus|
|2 cups||Oysters; freshly shucked, liqour reserved|
|8||Crepes; (recipe follows)|
|Cooking oil; for frying|
|1 cup||Heavy cream|
1. In a large skillet, melt the butter over moderate heat. Add onions and celery and cook, stirring, until softened.
2. Add thyme, garlic, crushed cayenne pepper and salt.
3. Stir in all of the oyster liquor and 1 cup of cold water. Cook over moderately high heat for 10 minutes.
4. Add Worcestershire sauce, bay leaf and ¼ cup of the chopped scallions and cook over moderate heat for 10 minutes.
5. Stir in the oysters and bring to a boil. Whisk the cornstarch with 2 tablespoons water until smooth. Whisk it into the boiling mixture until thickened.
6. Discard the bay leaf. Remove from heat and let cool, then refrigerate until cold.
7. Cut the prettiest, longest scallion greens into 8 inch lengths and blanch in scalding water just until limp. Dry on paper towels.
8. To assemble the sacks, spoon about 1-½ tablespoons of the chilled oyster mixture in the center of each crepe. Gather the crêpes up around the stuffing to form sacks and tie each one gently but securely with a scallion green.
9. In a medium saucepan, heat 4 inches of oil to 350°. Meanwhile, make the sauce.
10. Transfer all the remaining oyster mixture to a medium saucepan and stir in the heavy cream. Cook until warmed through.
11. Fry the oyster sacks in the hot oil in batches until golden brown all over. Drain on paper towels.
12. Stir the remaining ¼ cup chopped scallions into the sauce and ladle it onto warmed plates. Set the sacks on the sauce and serve immediately.
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@...> on Dec 30, 1997