! Date Serving Apr.

22 2013 8 Tapioca: 1/3 C Small pearl tapioca 1 3/4 Milk 16 Meaty oyster, such as Malpeque, scrubbed with a brush 1 1/4 C Heavy cream Freshly ground black pepper 1/4 C crme fraiche Kosher salt Sabayon: 4 Large egg yolks 1/4 C Reserved oyster juice Sauce: 3 tbsp. Dry vermouth Remaining reserved oyster juice 1 1/2 Minced shallots 1 /1/2 White wine vinegar 8 tbsp.(4oz.) Unsalted butter 1 tbsp. Minced chives 1 to 2 oz. Osetra caviar Medium metal bowl, Whiper, Small heavy pot, Small saucepan
tapioca one hour in a glass of milk is called. ( Called a warm temperature reduces the amount of time ) Remove the oysters muscular esh and the oyster juice Napoule distance apart and put together . Juice the two should come 1/2C . Put the cream in a bowl stirring until the concentration of the outermost is then refrigerated . Remove the milk and tapioca in cold water , rinse quality of the water owing out to put in a small heavy pot . The remaining 3/4 cup milk and 3/4 cup cream, oysters , and then trimming trimming Simmering with one that removes the tapioca containing the remaining liquid and transfer to pot . on medium heat about 7-8 minutes stirring with a wooden scoop with a spoon Stirring boil down to about the length of the oor , where occurring approximately 5-7 minutes more kkeulyeojunda (tapioca is ripe in the middle of the core until it is transparent ) The mixture with a spoon , but when you have to stick to each other to some extent, falling somewhat to be attached to a wooden spatula concentration should be . Pot placed in a warm place to remove . yolks four and 1/4 cup oyster juice, served in a mixing bowl and whip 2-3 minutes allows water vapor above . 7 times (sabayon) gives the tapioca and mix . Sprinkle with a little pepper . Put Cream fraiche and the whipped cream Stir . Are lightly with salt . ( Between caviar and oysters are barely squeeze so ) 1/4C immediately to the mixture and transfer to a bowl gratin . Makes the top evenly . Cover and refrigerate to be covered . 350 F degree oven preheats . vermouth, the remaining oyster juice, Charlotte, and vinegar in a small sauce pan containing simmering until just before Charlotte is dry .

Ingredients

Tools

Recipe (8 servings)

Tools

1 /1/2 White wine vinegar 8 tbsp.(4oz.) Unsalted butter 1 tbsp. Minced chives 1 to 2 oz. Osetra caviar Medium metal bowl, Whiper, Small heavy pot, Small saucepan
tapioca one hour in a glass of milk is called. ( Called a warm temperature reduces the amount of time ) Remove the oysters muscular esh and the oyster juice Napoule distance apart and put together . Juice the two should come 1/2C . Put the cream in a bowl stirring until the concentration of the outermost is then refrigerated . Remove the milk and tapioca in cold water , rinse quality of the water owing out to put in a small heavy pot . The remaining 3/4 cup milk and 3/4 cup cream, oysters , and then trimming trimming Simmering with one that removes the tapioca containing the remaining liquid and transfer to pot . on medium heat about 7-8 minutes stirring with a wooden scoop with a spoon Stirring boil down to about the length of the oor , where occurring approximately 5-7 minutes more kkeulyeojunda (tapioca is ripe in the middle of the core until it is transparent ) The mixture with a spoon , but when you have to stick to each other to some extent, falling somewhat to be attached to a wooden spatula concentration should be . Pot placed in a warm place to remove . yolks four and 1/4 cup oyster juice, served in a mixing bowl and whip 2-3 minutes allows water vapor above . 7 times (sabayon) gives the tapioca and mix . Sprinkle with a little pepper . Put Cream fraiche and the whipped cream Stir . Are lightly with salt . ( Between caviar and oysters are barely squeeze so ) 1/4C immediately to the mixture and transfer to a bowl gratin . Makes the top evenly . Cover and refrigerate to be covered . 350 F degree oven preheats . vermouth, the remaining oyster juice, Charlotte, and vinegar in a small sauce pan containing simmering until just before Charlotte is dry . 1oz butter Stir for a total of 8oz . (One by one) At the same time, cook tapioca oven for about 5 minutes . Warm Oysters and Chives into the source . two of the oysters and caviar to garnish up on tapioca source peer gives up

Recipe (8 servings)

Explanation

Tip

Signature menu fur shaving timing is the most important. Cooking is continuously whipped cream, Sabah hot water for use, and the remaining material should be prepared in advance. Tapioca little boring, but the oyster / caviar perfect harmony with the salty taste makes appropriate. Important source of tapioca concentration tapioca batter in the oven well Thani careful timing Good luck salty caviar stronger Be careful not to adjust the amount of should be served hot, creamy texture that can save a good

Explanation

Tip

important. Cooking is continuously whipped cream, Sabah hot water for use, and the remaining material should be prepared in advance. Tapioca little boring, but the oyster / caviar perfect harmony with the salty taste makes appropriate. Important source of tapioca concentration tapioca batter in the oven well Thani careful timing Good luck salty caviar stronger Be careful not to adjust the amount of should be served hot, creamy texture that can save a good