ISO advices on my oyster loaves recipe
I was going through my grandma's recipe box. My mom just gave it to me.
This recipe is cut out of a old newspaper. My question is will it work? How could I kick it up a notch? What type dinner rolls would you use?
8 dinner rolls (about 4 inches in diameter)
2 dozen large (or more if small) shucked oysters in their own juice
2 tablespoons sweet butter
2 teaspoons flour
6 tablespoons heavy cream
Freshly grated white pepper & nutmeg to taste
Pinch of salt
preheat oven to 350
Slice off top quarter of each roll and scoop out most of the inside with a fork, being careful not to cut through the bottome or sides. Replace the top and put the hollow rolls into the oven for 8 to 10 minutes to warm.
Meanwhile, remove the oysters from their liquid and pass this liquid through a strainer to remove any odd bits of shell and set aside.
In a saucepan, melt the butter and whisk in the flour until well blended. Over low heat, whisk in heavy cream, 1/4 cup of the oyster liquor, and seasonings to taste.
Add the oyster and bring the sauce just to a boil. With a slotted spoon, immediately remove the oysters and dice them, if desired. Immediately fill each roll shell with the oysters and some of the cream sauce. Replace the top crust and serve at once.