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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Gratineed Oysters with Diced Apples In a Calvados Sabayon |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 c Heavy cream
3 Egg yolks; lightly beaten
2 tb Calvados
16 Oysters in the half shell
2 Apples; peeled and finely diced, reserve in cold - water with the juice of 1 Lemon
In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or until it is softly whipped. Add the egg yolks and the Calvados, and whisk them in. In each oyster half shell place the diced apple. Place the oyster meat on top. Cover it with the cream mixture. Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or until the cream mixture is golden.
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