FR2789553A1 - Stuffed oysters include a stuffing containing mushrooms, butter, milk and bread - Google Patents

Abstract

Stuffed oysters include a stuffing comprising 20-30% mushrooms, 3-4% butter, 30-40% milk, 10-20% crustless bread and 20-30% other ingredients (egg yolk, salt, pepper, parsley, breadcrumbs and lemon). An Independent claim is also included for production of the stuffed oysters by finely chopping the mushrooms and browning them in the butter in a frying-pan; heating the milk, pouring it into a container and crumbling the bread into the milk; hard-boiling eggs, squashing the yolks on a plate and adding the yolks to the bread and milk; adding the mushrooms, chopped parsley, salt, pepper and lemon juice; homogenizing the mixture; opening the oysters and rapidly removing their juice; cutting the ligament holding them onto the shell; stuffing the oysters and dressing them with breadcrumbs and a knob of butter.

Description

-1 - The present invention relates to stuffed oysters and their

manufacturing process.

  The stuffing consists of the following ingredients: button mushroom, egg yolks, milk, butter, sliced bread, lemon, parsley, salt, pepper, breadcrumbs and oysters. The stuffing of the recipe is expressed in a fork - percentage relative to the total weight of the stuffing and is suitable for about 24 oysters. Here are the different forks: 20 to 30% button mushrooms, 3 to 4% Butter, 30 to 40% milk, 10 to 20% sliced bread, and 20 to 30% of the other ingredients: egg yolk , salt, pepper, parsley, breadcrumbs, lemon. Oysters, depending on their size, are stuffed between 4 and

8% of the weight of the stuffing.

  Finely chop the button mushrooms, brown them in butter in a pan. Heat the milk, then pour it into a container and crumble the sliced bread over it. cook eggs to make hard boiled eggs. take only the egg yolks, mash them on a plate and pour into the milk-bread crumb container. Add the mushrooms. Add chopped parsley, salt, pepper, lemon juice. well

homogenize this mixture.

  Open the oysters, quickly empty them of their juice, cut the ligament holding them in

  the shell and stuff them. Put the breadcrumbs and a knob of butter.

  Turn on the oven, grill thermostat at 240 C, when it is

  hot, introduce the stuffed oysters for ten minutes.

Let cool and freeze.

  As a fresh product, it is advisable to taste them hot and not hot with

a little lemon juice.

  If these gourmet oysters are frozen, put them in the microwave in

  defrost and heat them.

-2-

Claims (5)

  1) Stuffed oysters characterized in that the stuffing comprises 20 to 30% button mushrooms, 3 to 4% Butter, 30 to 40% milk, 10 to 20% sliced bread, and 20 to 30% of the ingredients remaining: egg yolk, salt, pepper, parsley, breadcrumbs, lemon.   2) Stuffed oysters according to claim 1 characterized in that the   oysters are stuffed between 4 and 8% of the weight of the stuffing.   3) Stuffed oysters according to claims 1 and 2 characterized in that they are frozen.   4) Process for the production of stuffed oysters according to claims 1, 2 and   3 characterized in that the button mushrooms are finely cut, brown them in butter in a pan. Heat the milk, then pour it into a container   and crumble the sliced bread over it. cook eggs to make hard boiled eggs.   take only the egg yolks, mash them on a plate and pour into the milk-bread crumb container. Add the mushrooms. Add chopped parsley, salt,   pepper, lemon juice. mix this mixture well.   Open the oysters, quickly empty them of their juice, cut the ligament holding them in the shell and stuff them. Put the breadcrumbs and a knob of butter. ) Method according to claim 4 characterized in that the time of   cooking is about 10 minutes at 240 C on the grill.   6) Method according to claims 4 and 5 characterized in that after cooking   the oysters are cooled and then frozen.