Name: Olympia Oysters Poulette
Yield: 6 servings
Cuisine: United States
Ingredients: French Bread Croûtes; 2 egg yolks; 1 cup plus 2 tablespoons heavy cream; ½ cup dry white wine; 2 tablespoons finely chopped shallots or green onions; ¼ teaspoon cayenne pepper; Juice of ½ lemon; 1 pint Olympia oysters or East Coast oysters; Salt and freshly ground white pepper

Preparation info

6
servings

Difficulty
Easy

Appears in

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

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

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