Guest Author - Deborah Rosen

Oysters Poulette is elegantly served in puffed pastry shells, which are available in the frozen food section of most grocery markets.

For a more casual take on oysters poulette, substitute toast for the puff pastry shells.

Oysters Poulette Recipe

30 oysters, with their liquor
1/2 stick butter
1 cup hot (not boiled) milk
3 tablespoons flour
1 tablespoon fresh lemon juice
1 egg yolk
salt, to taste
4 puff pastry shells (or 4 slices of toast)

Prepare puff pastry shells according to manufacturer's directions.

In a medium saucepan, heat the oysters over medium heat just until the edes curl; drain and set aside.

In a medium saucepan, melt the butter over low heat; add hot milk and slowly whisk in the flour. Cook, whisking constantly, until sauce begins to thicken.

Stir in the lemon juice, egg yolk and salt. Add oysters and heat thoroughly (do not allow to boil). Serve in puff pastry shells (or on toast).

Serves 4.