Oyster Loaves from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Cut a slice from the top of the chosen brioche or loaf and carefully scoop out most of the crumb. Brush the inside and lids of the cases with melted butter and crisp them in the oven pre-heated to ...
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Cooking tools:
- Chef's knife
- Spoon
- Pastry brush
- Oven
Ingredients
- A little grated lemon zest
- Squeeze of lemon juice
- 4 small brioches, small French loaves, or buns
- 16-20 oysters
- 10 tbsp (1¼ sticks) unsalted butter, melted
- Cayenne pepper
- 1 cup heavy cream
- Salt
- freshly ground black pepper
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