Tony Bilson

Amuse bouche of oyster terrine

Ingredients and Method

Allow 4 oysters per person.
Poach in white wine court bouillon until plumped; cool in ice slurry and dry.
Season the court bouillon,
add 15 leaves of gelatine per litre
clarify with 6 egg whites per litre.
Use small 5-6 cm square terrines or egg cups
Line the terrines with plastic wrap,
the oysters are packed tightly in and moistened with the jelly then refrigerated.
Make a sauce of 1/2 cup finely chopped blanched shallots,
1/2 cup red wine vinegar,
2 cups olive oil/walnut oil mixed
salt, pepper
some reduced court bouillon
Garnish with chervil.

August 15, 1995