Serves ; 4
1 pt oyster in liquor
4 oz bacon, lardons
2 oz fresh spinach leaves
2 T shallots, minced
1 pt half & half
1 pt heavy cream
2 oz butter, softened
12 ea. OTC, oyster crackers
salt & pepper to taste
1. In a sauce pan, cook bacon till fat is rendered, remove bacon.
2. Sweat shallots in bacon fat. Add spinach, oysters, & liquor, cook till edges of oysters curl.
3. Add cream and half & half bring to a simmer, season to taste.
4. Pour evenly into 4 soup cups, top with a bit of soft butter and oyster crackers.
Roman Oyster Sauce
It is a recipe from Apicius De Re Coquinaria, the first cook book in recorded history from 4th century AD
Makes sauce for 24 oysters on the half shell.
1/8 t black pepper
2 T Lovage, chopped (celery leaves can be substituted)
1 T ver jus (sherry vinegar may be substituted)
1 T garum (nauc maum) fermented fish sauce
1 T wine wine
2 ea. egg yolks
6 oz olive oil
Procedure: (Make like making a Bearnaise)
1. Place all ingredients in a saute pan except yolks and oil. Reduce till half the volume.
2.Allow to come to room temperature. Mix ingredients in mixing bowl with egg yolks. Place over heat and whisk till doubles in volume. (you may wish to use a double boiler)
3.Away from the heat, slowly add the oil in a steady stream while still whisking. The finished product will be the consistency of mayonaise.