Les Huitres Chaudes Au Beurre Dorange Oysters With Orange Butter Food

LES HUITRES CHAUDES AU BEURRE D'ORANGE (OYSTERS WITH ORANGE BUTTER)

Steps:

• Preheat the broiler to high.
• Shuck the oysters but save half of the shells and their liquor.
• Arrange the oyster shells on a flat dish and put them under the broiler until dry. Remove and set aside.
• Put the oyster liquor in a saucepan and add the oysters. Bring just to the boil and strain, reserving the oysters and liquid. Put one oyster in each shell.
• Grate one orange and reserve the gratings. Peel that orange and the remaining one. Cut between the membranes of each orange to remove each section neatly, saving any juice that drips from the oranges as they are sectioned.
• Arrange one orange section on top of or next to each oyster.
• Pour the reserved oyster liquid into a saucepan and cook down to two tablespoons. Add half of the grated orange rind. Discard the rest. Add the orange drippings.
• Heat the liquid and swirl in the butter. Add the lemon juice.
• Sprinkle the oysters with pepper. Heat as briefly as possible under the broiler. Spoon an equal amount of the sauce over each portion and serve.

HUITRES CHAUDES AUX BLANCS DE POIREAUX (HOT OYSTERS WITH LEEKS)

Steps:

• Preheat the oven to 350 degrees.
• Open the oysters, reserving their liquid and half of the shells. Set the shells aside. Put the oysters and their liquid in a saucepan.
• Place the oyster shells on a baking dish and bake in the oven 10 minutes.
• Cut off the ends of the leeks. Cut off and save for another use the green part of the leeks. Cut the white part of the leeks crosswise into two-inch lengths. Cut the leeks in half and then into quarters. Cut the lengths of leeks into the finest possible julienne shreds. There should be about three cups loosely packed.
• Heat one tablespoon of the butter in a heavy saucepan. Add the leeks and salt and pepper. Stir and add the water. Continue cooking and stirring about five minutes or until the leeks are wilted and lose their raw taste. Set aside.
• To make a beurre blanc, heat one tablespoon of butter in a saucepan and add the shallots. Cook, stirring often, about one minute. Add the vinegar and cook down totally. Add half a cup of the wine. Cook down, stirring often, until the wine is almost but not totally evaporated.
• Over low heat, beat in the remaining butter piece by piece and remove from the heat. Stir in the leeks.
• Heat the oysters and their liquor with the remaining two tablespoons of wine. Cook briefly until the edges of the oysters curl. Carefully transfer the oysters to a small platter. Cook the liquid down over high heat to two tablepoons. Add this to the leek and butter sauce. Add the oysters. Heat gently without boiling.
• Spoon equal portions of the oyster mixture into the oyster shells. Use one oyster per shell. Arrange them on a baking dish.
• Place the oysters in the oven and bake 30 seconds and serve.