Serves: 6
Total Calories: 211
Remove mushroom caps. Slice and save them. Cook mushroom stems in 3/4 cup water for 20 minutes. Strain and save mushroom liquor. Discard stems. Meanwhile, drain oysters and save liquor. Simmer oysters in 1 tablespoon butter, lemon juice, salt, and pepper until edges curl. Remove from heat and set aside. Melt remaining 2 tablespoons butter in top part of double boiler. Add flour and stir until smooth. Add 1/2 cup mushroom liquor and 1/2 cup oyster liquor and cool, stirring constantly, until thickened. Add oysters and their sauce, mushrooms, and nutmeg. Simmer for 5 minutes, stirring occasionally. Place over hot (not boiling) water and stir in egg yolks beaten with cream. Cook over hot water for 10 minutes, stirring occasionally. Serve over toast and sprinkle with parsley.
This Oyster Poulette (Sauce of Stock) recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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