The Old World Kitchen by Elisabeth Luard

Author:Elisabeth Luard [Luard, Elisabeth]
Language: eng
Format: epub
ISBN: 978-1-61219-269-7
Publisher: Melville House
Published: 2013-11-04T16:00:00+00:00

12 oysters

2 ounces (¼ cup) fresh bread crumbs

2 tablespoons milk

2 to 3 chopped shallots or 1 small onion

Salt and pepper

¼ pound grated cheese

You will need a shallow gratin dish and a bowl. Open the oysters and leave each fish on the deepest shell of the two. Arrange them in a shallow gratin dish in a single layer. Soak the bread crumbs in the milk while you chop the shallots or onion finely. Top the oysters—do not stuff them, this is a crisp little hat, not a blanket—with the soaked bread crumbs, the chopped shallots, salt and freshly ground pepper, and a sprinkle of the grated cheese.

Bake the oysters in a preheated 400°F oven or under a grill for 6 to 7 minutes—just long enough to melt the cheese. Serve on the instant with plenty of bread to accompany and a glass of cold Muscadet to sip when you have burned your tongue on the cheese.

Clams

Almejas (Spain)

There are at least half a dozen different varieties of conchas or shells which are collected and enjoyed around the coastline of Spain. The smallest and sweetest, conchas finas, or “delicate clams,” have a pale, fine, near-translucent shell with a mauve blush inside. These clams are sold raw and on the shell. They are sometimes cooked a la plancha, on the plank—a metal sheet laid over a fire which acts as a simple grill. Otherwise they are cooked in a wide frying pan—in my view the best way for these little mollusks to be treated. They are eaten immediately, before they have time to toughen.

SERVES: 4 to 6

TIME: 15 to 20 minutes

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.