“Oysters and Pearls”

Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar

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Preparation info

  • Makes

    8

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Timing is important in the completion of this dish. The cooking should be a continuous process, so have the cream whipped, the water for the sabayon hot, and the remaining ingredients ready.

Ingredients

Tapioca

  • cup small pearl tapioca
  • cups milk
  • 16 meaty

Method

For the Tapioca

Soak the tapioca in 1 cup of the milk for 1 hour. (Setting it in a warm place will speed up the rehydration of the pearls.)

To Shuck the Oysters

Follow the method for shucking described. Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan.