- 2
dozens oysters
- 50 Cl of fresh cream
- 20 saffron filaments
- 1 chive bouquet
- 1 shallot
- 1 sachet of aroma of
fish
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- To open oysters.
- To mix 50 Cl of fresh
cream with 1 spoon of fish aroma.
- To dilute with 50 water
Cl.
- To carry to quivering
(preferably with the bain-marie).
- Y to poach oysters during
3 min.
- To pour in a soup tureen.
- To add the filaments of
saffron, chive, the pieces of shallot.
- To salt, pepper.
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