Measure for 10 people.

Ingredients:

Oysters 20 pcs, Olive oil 0.10 l, Vegetable oil 0.05 l, Butter 0.05 kg, Flour 0.10 kg, Sweet cream 0.20 l

White wine “Malvasia” 0.20 l, Yolk 2 pcs, Lemon 0.20 kg, Fish stock 3 l, Salt 0.020 kg, Ground white pepper as desired

Preparation:

Open the washed oysters and separate them from the shell, trying to save the liquid that comes out of the oysters. Add oysters and a little white wine to the liquid thus preserved and poach briefly, about 1 minute. Heat the oil and butter and make a light brown sauce, add the stock and juice of the poached oysters and let it cook while gently stirring. Strain the finished soup through a fine strainer, add seasoning, add egg yolk, lemon juice and cream, taste and add poached oysters and serve sprinkled with finely chopped parsley. I would personally recommend you to work on olive oil without butter.