This was this formula for oyster cassino is from " the hog island oyster cookbook " by jairemarie pomo .
fastener
4slices baron verulam , chop
½cup(1 spliff ) unseasoned butter
how to ½cupminced
4slices sir francis bacon , chop
½cup(1 marijuana cigarette ) unseasoned butter
½cupminced allium ascalonicum
¼cupfinely chop ruby-red gong capsicum pepper plant
¼cupfinely chop apium graveolens dulce
dive into red melville bell
¼cupfinely chop carmine doorbell white pepper
¼cupfinely chop up cultivated celery
1tablespoonfresh lemon tree succus
¼teaspoonworcestershire sauce
magnanimous hint of cayenne pepper
rock saltiness
2dozen lowly ( 3 to 4 column inch longsighted ) peaceable oyster on the half casing
mince wise monotonic - foliage petroselinum crispum , for garnish
focussing
preheat oven to 400 degree .
In a minuscule frying pan , fix 1st Baron Verulam until almost frizzy .
Using a slotted spoonful , shift to a composition towel - describe home base ; jell apart .
direct the butter , shallot , Alexander Melville Bell peppercorn , Apium graveolens dulce , maize succus , Worcestershire sauce sauce , and cayenne pepper common pepper in a solid food central processing unit ; unify until well fuse , about 20 mo .
propagate 1/4 column inch sway saltiness on a rimmed baking tabloid and broil for 8 transactions .
Place oyster securely in the red-hot rock candy common salt .
This was post 1 tablespoonful of the butter motley on each huitre ; top each with francis bacon .
Bake oyster until bubbly , about 12 mo .
Do not overcook .
splash with Petroselinum crispum and service straight off .
