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- Recipes with Confit d'oignon
- Phillippe Raynaud
- 12 oysters
- 1 egg yolk
- 4 oz (112 grm). liquid cream
- 1 tbsp (15 ml) of marmalade of onion
- 3 oz (84 grm). white wine Chardonnay
- 1 pinch minced parsley
- 1 pinch pepper
- Mix all ingredients except oysters.
- Open the oysters, remove the water.
- Cover it with the mixing.
- Place it in a 500 degree (250 C.) oven.
- Let it cook for 15 minutes watching closely.
- I give you a trick, lay the oysters on little (home made) beds of aluminium paper in order to settle them.
- Here is a tasty recipe with jam of onion drawn from my French
gastronomic website http://www.lesdelices.com
Philippe Raynaud, Les Delices de Daubenton, 75005 Paris
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