Oysters a la Newburg
- 25 large oysters
- 1 1/2 Tbsp butter
- 1 Tbsp lemon juice
- Pepper
- Salt
- 1/2 cup mushrooms, cut in quarters
- 4 egg yolks
- 1 cup cream
Put the oysters in a saucepan with the butter, lemon juice, pepper and salt. Cook until the oysters are plump, then add the mushrooms.
Beat the egg yolks into the cream. Turn it into the oyster mixture and let it get hot and a little thickened, without boiling.
Turn into a hot dish. Garnish with croutons.
Beat the egg yolks into the cream. Turn it into the oyster mixture and let it get hot and a little thickened, without boiling.
Turn into a hot dish. Garnish with croutons.
Submitted by May 29, 2010
15 min 30 min 45 min
15 min 30 min 45 min