Oyster Puree Recipe
Ingredients
| Rice | 5 Cup (16 tbs), uncooked | |
| 1 quart bottled clam juice | ||
| Butter | 4 Tablespoon | |
| Oysters | 18 | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Tabasco | 1/4 Teaspoon | |
| Cognac | 3 Tablespoon | |
| Chopped parsley | ||
| Salt | To Taste | |
Directions
MAKING
1) Simmer rice in clam juice until soft and then add in butter.
2) Force the rice through a sieve.
3) Chop and blend oysters and then add in the rice.
4) Stir in cream and season with salt, pepper, and Tabasco.
5) Heat it so that it starts to boil.
6) Add 6 oysters and let it cook unti lthe edges curl.
7) Stir in cognac and let it simmer in the soup for 1-2 minutes.
SERVING
8) Garnish with chopped parsley and serve in heated cups along with crisp Melba toast.
1) Simmer rice in clam juice until soft and then add in butter.
2) Force the rice through a sieve.
3) Chop and blend oysters and then add in the rice.
4) Stir in cream and season with salt, pepper, and Tabasco.
5) Heat it so that it starts to boil.
6) Add 6 oysters and let it cook unti lthe edges curl.
7) Stir in cognac and let it simmer in the soup for 1-2 minutes.
SERVING
8) Garnish with chopped parsley and serve in heated cups along with crisp Melba toast.
Chef
