Union Grill and Oysters à la D’Uxelles

Name: Union Grill and Oysters à la D’Uxelles
Ingredients: 24 count Fresh oysters, shucked (About 1 pint, adjust based on oyster size); 4 tablespoons Butter (For Union Grill); 0.25 teaspoon Salt (To taste, for Union Grill); 0.25 teaspoon Black pepper (To taste, for Union Grill); 4 tablespoons Chopped mushrooms (For Oysters à la D’Uxelles); 4 tablespoons Butter (For Oysters à la D’Uxelles); 4 tablespoons All-purpose flour (For Oysters à la D’Uxelles); 0.5 teaspoon Salt (For Oysters à la D’Uxelles); 0.5 teaspoon Lemon juice (For Oysters à la D’Uxelles); 0.0625 teaspoon Cayenne pepper (A pinch, for Oysters à la D’Uxelles); 1 count Egg yolk (For Oysters à la D’Uxelles); 1 tablespoon Sherry wine (For Oysters à la D’Uxelles); 4 slices Zephyrettes or toast (For serving)

Two classic oyster preparations: Union Grill, featuring plump oysters seasoned with butter, salt, and pepper, and Oysters à la D’Uxelles, a creamy, sherry-infused oyster dish with mushrooms.

Ingredients

24 count Fresh oysters, shucked (About 1 pint, adjust based on oyster size)
4 tablespoons Butter (For Union Grill)
0.25 teaspoon Salt (To taste, for Union Grill)
0.25 teaspoon Black pepper (To taste, for Union Grill)
4 tablespoons Chopped mushrooms (For Oysters à la D’Uxelles)
4 tablespoons Butter (For Oysters à la D’Uxelles)
4 tablespoons All-purpose flour (For Oysters à la D’Uxelles)
0.5 teaspoon Salt (For Oysters à la D’Uxelles)
0.5 teaspoon Lemon juice (For Oysters à la D’Uxelles)
0.0625 teaspoon Cayenne pepper (A pinch, for Oysters à la D’Uxelles)
1 count Egg yolk (For Oysters à la D’Uxelles)
1 tablespoon Sherry wine (For Oysters à la D’Uxelles)
4 slices Zephyrettes or toast (For serving)

Instructions

1If using pre-shucked oysters, drain off as much liquor as possible. If using whole oysters, shuck them carefully, reserving the liquor. Strain the liquor through a fine-mesh sieve or cheesecloth to remove any shell fragments.
2Place the oysters in a chafing dish or a skillet over medium heat. As liquor flows from the oysters, remove it with a spoon to prevent them from boiling. Continue until the oysters are plump and slightly firm, about 5-7 minutes.
3Sprinkle the cooked oysters with salt and pepper. Add butter and let it melt into the oysters. Serve immediately on zephyrettes or toast.
4Clean oysters, heat to boiling-point, and drain. Reserve liquor and strain through double thickness of cheese-cloth; there should be approximately 3/4 cup.
5In a saucepan, cook butter and mushrooms for 5 minutes over medium heat.
6Add flour to the mushroom mixture and cook for 1 minute, stirring constantly. Gradually add the reserved oyster liquor, stirring until the sauce thickens, about 3 minutes.
7Add salt, lemon juice, and cayenne pepper to the sauce. Gently stir in the oysters, egg yolk, and Sherry wine. Heat through gently, being careful not to overcook the oysters or scramble the egg yolk. Serve immediately on zephyrettes or pieces of toasted bread.