cookbooks

Oysters A La Marechale Recipe

Oysters A La Marechale Recipe

Introduction:
Oysters A La Marechale is a classic French dish that showcases the delicate flavors of oysters paired with a rich and flavorful sauce. This dish originated in France and has since become popular worldwide due to its luxurious taste. The term "a la marechale" refers to the preparation style, which involves cooking the oysters in a savory mixture of truffles, mushrooms, spices, and a creamy sauce. This recipe is a perfect choice for seafood lovers who appreciate the sophistication of French cuisine.

Fun Facts:

1. Oysters have been enjoyed as a delicacy for centuries and were a staple in the diets of ancient civilizations such as the Romans and Greeks.
2. Oysters A La Marechale is often served as an appetizer in high-end restaurants and is considered a dish of elegance and refinement.
3. The dish is named after the historic title "Marechale," which refers to a high-ranking official in the French army.

Recipe:

Ingredients:
- 4 ounces of butter
- Thinly sliced truffles and mushrooms
- Salt, white pepper, cayenne, and mace (to taste)
- 4 large tablespoonfuls of flour
- Liquor of the oysters (scalded and skimmed)
- Boiling milk
- 4 egg yolks
- Juice of a lime
- 1 tablespoonful of water
- Fresh oysters (as many as desired)
- Beaten egg
- Bread crumbs
- Butter (for frying)

Instructions:

1. In a large saucepan, melt the butter over low heat. Add the thinly sliced truffles and mushrooms and cook them gently for about 10 minutes until they become tender.

2. Season the mixture with salt, white pepper, cayenne, and mace according to your taste preferences. Stir well to ensure even distribution of the spices.

3. Add the flour to the saucepan and mix it thoroughly with the truffles and mushrooms, stirring continuously. Allow the mixture to cook for a few minutes until it thickens and forms a smooth paste.

4. Pour in the scalded and skimmed liquor of the oysters, stirring to combine. Gradually add boiling milk to the mixture, stirring continuously until it reaches a creamy consistency similar to cream. Be cautious not to make it too thin.

5. Remove the saucepan from heat and add the beaten egg yolks, juice of a lime, and a tablespoonful of water. Whisk vigorously to incorporate the ingredients and create a smooth sauce.

6. Cover each fresh oyster generously with the truffle and mushroom mixture, ensuring it fully coats the oyster. Allow the oysters to cool before proceeding to the next step.

7. Once cooled, dip each oyster into beaten eggs, ensuring it is fully coated. Roll the oysters in bread crumbs, pressing gently to adhere the crumbs to the oyster.

8. In a frying pan, melt butter over medium heat. Once the butter has melted, carefully place the coated oysters in the pan without overcrowding. Fry them until they turn a light brown color on both sides, ensuring they are heated through.

9. Remove the fried oysters from the pan and place them on a paper towel-lined plate to drain excess oil.

10. Serve the Oysters A La Marechale immediately while still hot. They are best enjoyed as an appetizer or a luxurious starter for a gourmet meal.

Similar Recipe Dishes:

- Oysters Rockefeller: This is another famous oyster dish that originated in New Orleans. Unlike Oysters A La Marechale, Oysters Rockefeller involves baking oysters on the half shell topped with a green herb and butter sauce.
- Oysters Kilpatrick: This is a popular Australian version of oyster preparation. It typically involves grilling or broiling oysters topped with Worcestershire sauce, bacon, and breadcrumbs.
- Oysters Bienville: Another New Orleans creation, Oysters Bienville is similar to Oysters A La Marechale but includes additional ingredients such as shrimps, mushrooms, onions, and breadcrumbs in the sauce.

Enjoy experimenting with these different oyster recipes to discover your own favorite way to indulge in this delightful seafood delicacy!

Vote

1
2
3
4
5

Viewed 2417 times.


Other Recipes from Fish

Force Meat Balls For Chowder
Oysters A La Marechale
Toasted Angels
Oyster Patés
Scalloped Clams
Shrimp Or Oyster Curry
Shrimps A La Bordelaise
Shrimps With Tomato
Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
Filet Of Sole A La Bohemian
Baked Sole
Flounders A La Magouze
Salmon A La Melville
Stewed Haddock
Bacalas A La Viscaina
Baked Sardines
Sardines With Cheese
Scalloped Fish Roe
Kedgeree
Sponge Dumplings
Shad, April To June.
To Clean Fish
To Open Fish