Oyster Velouté with Black Caviar from The Cooking of South West France by Paula Wolfert

Name: Oyster Velouté with Black Caviar from The Cooking of South West France by Paula Wolfert
Ingredients: 1 to 2 drops fresh lemon juice; Caviar d’Aquitaine; 2 tablespoons black caviar, preferably; Pinch of cayenne; 12 to 15 oysters, shucked, plus their liquor (or, if you buy them shucked, about 1⅓ cups, including liquor); ¾ to 1 cup heavy cream; 3 large egg yolks; 3 cups unsalted fish stock (storebought or homemade); 3 tablespoons all-purpose flour; 3 tablespoons unsalted butter; 2 shallots, finely chopped; ¾ teaspoon sea salt; 3 cups unsalted chicken stock (storebought or homemade—page 405)

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Caviar has been taken from the Gironde River since the Russian Revolution. According to one of the many legends, it was the owner of the famous Parisian fish restaurant Prunier who employed Russian...

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Ingredients

1 to 2 drops fresh lemon juice
Caviar d’Aquitaine
2 tablespoons black caviar, preferably
Pinch of cayenne
12 to 15 oysters, shucked, plus their liquor (or, if you buy them shucked, about 1⅓ cups, including liquor)
¾ to 1 cup heavy cream
3 large egg yolks
3 cups unsalted fish stock (storebought or homemade)
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 shallots, finely chopped
¾ teaspoon sea salt
3 cups unsalted chicken stock (storebought or homemade—page 405)