“Oysters and Pearls”

Name: “Oysters and Pearls”
Yield: Makes 8 Servings
Cuisine: French
Ingredients: ⅓ cup small pearl tapioca; 1¾ cups milk; ¼ cup reserved oyster juice (from above); 3 tablespoons dry vermouth; Remaining reserved oyster juice (from above); 1½ tablespoons minced shallots; Freshly ground black pepper; ¼ cup crème fraîche; Kosher salt; 4 large egg yolks; 1½ tablespoons white wine vinegar; 8 tablespoons (4 ounces) unsalted butter, cut into 8 pieces; 1 tablespoon minced chives; 1 to 2 ounces osetra caviar; 1¼ cups heavy cream; 16 meaty oysters, such as Malpeque, scrubbed with a brush

Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar

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.