Oysters à la Thorndike
A classic oyster dish served on toast, featuring a rich and creamy sauce.
Ingredients
- 1 pint Oysters (Fresh oysters, shucked)
- 2 tablespoons Butter (Unsalted butter)
- 0.5 teaspoon Salt (Sea salt or kosher salt)
- 0.125 teaspoon Cayenne pepper (Pinch of cayenne pepper)
- 0.125 teaspoon Nutmeg (Freshly grated nutmeg)
- 0.25 cup Heavy cream (Thin cream)
- 2 Egg yolks (Large egg yolks)
- 4 slices Bread (Zephyrettes or regular bread, toasted)
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Instructions
- 1Clean and drain the oysters thoroughly. Ensure there are no shell fragments.
- 2Melt the butter in a saucepan over medium heat. Add the drained oysters and cook until they are plump, about 3-5 minutes.
- 3Add salt, cayenne pepper, and nutmeg to the saucepan. Stir in the heavy cream and the egg yolks, which have been slightly beaten.
- 4Cook the sauce until it is slightly thickened, stirring constantly to prevent curdling. This should take about 2-3 minutes.
- 5Serve the Oysters à la Thorndike immediately on zephyrettes (small, light rolls) or pieces of toasted bread.
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