A wonderful zoay with oysters, Quenelles aux Huitres (kch-ncll oh wee-tr) may be served with a rich Veloute Sauce as a first course to a special celebration meal or as part of a hot buffet.
14 oz. Quenelles mixture
20 oysters, shelled and the juices reserved Place the quenelles mixture and the reserved oyster juices in a large mixing bowl. Using a wooden spoon, stir, and then beat, the juices into the quenelles mixture until they are combined.
Dip a tablespoon in cold water and scoop out some of the quenelles mixture. Gently press an oyster into the mixture and, using another tablespoon dipped in cold water, scoop out more quenelles mixture and place this on top. Press the two halves gently together to seal them.
Cook the quenelles according to the basic quenelles recipe.