Cayenne
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Koll the paste out very thin, and cut it out with a round cutter the size of a five-shilling piece ;
- take the beards off the oysters, put one oyster on each piece of paste, cover it over with a spoonful of Bechamel sauce ;
- sprinkle with a little grated cheese and cayenne.
- Bake in a quick oven, and serve with fried parsley in the centre.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Grater