Oysters à la Thorndike

Name: Oysters à la Thorndike
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)

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)

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.