Craig Claiborne

Olympia Oysters Poulette

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

In the catalogue of the world’s choicest delicacies, one of the most delectable is the Olympia oyster produced on the West Coast of America. These sweet and tender morsels are so tiny that it takes three hundred of them to make one pint.

Ingredients

  • 1 pint Olympia oysters or East Coast oysters
  • 2 tablespoons finely chopped shallots or green onions

Method

  1. Drain the oyster liquor into a saucepan. Reserve the oysters. Add the shallots and wine to the oyster liquor.

  2. Cook oyster liquor over medium heat until the liquid is reduced almost by half. Add one cup of the cream and simmer for five minutes. Blend the egg yolks with the remaining cream. Spoon a little of the hot sauce into the egg-yolk mixture, stirr