Place a cup of water and a tablespoon of lemon juice in a pot. Add salt and boil. Add the oysters letting cook over low heat until they are very soft. They are taken away, they let themselves drain and reserve.
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| Ingredients to do the cognac: |
| 1 kilo of oysters 1 onion 150 grams of mushrooms 200 grams of flour 250 ccs of milk cream, cream 200 grams of butter 250 ccs of milk 175 ccs of cognac 250 grams of grated cheese 175 grams of breadcrumbs 200 ccs of lemon juice 150 grams of minced parsley 1 pinch of salt 1 pinch of pepper |
Ingredients to do the cognac:
2. In a saucepan, melt the butter and sauté the chopped onion very finite, the mushrooms cut into sheets, leaving until they are tender. They are removed from the heat and the flour and pepper are added. It should be gently stirred so that lumps are not formed.
3. Immediately add the milk with the cream or cream. Keep over a few minutes. Always stirring, adding grated cheese, stir well and remove from heat. Then throw the warm cognac and Enceder it so that the vaporlimine the alcohol of the cognac (be careful not to burn his face).
4. Mix a few seconds and incorporate lemon juice, chopped parsley and oysters. Put the mixture in a source or a Budinera. Meanwhile, mixing the breadcrumbs with melted butter and sprinkling it above the oyster. It is taken to the oven until they brown well. Serve hot.
