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Method
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1
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open the oysters, remove the beard
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2
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put the oysters and their juices into a saucepan with the butter.
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3
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cover and cook without allowing the oysters to boil for about 4 minutes
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4
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drain and cut the oysters into quarters
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5
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reduce the strained liquid half and strain before returning the liquid to the saucepan
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6
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add the white sauce and when hot bind with the egg yolk
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7
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add the oysters and the lemon juice and stir until the oysters are quite hot
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8
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season as required
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9
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serve in a sauce boat with fish or poultry
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