Home › The World's Kitchen › Oysters a L'Indienne

Oysters a L'Indienne

Have in a saucepan half pint boiling water. Plunge in twenty-four fairly good-sized, freshly opened oysters with all their liquor. Season with half teaspoon salt and let boil for five minutes. Drain them and add them to the curry sauce. Let the whole boil for three minutes. Arrange a rice as in No. 113 around a hot dish, crown shape. Pour the oysters in the centre of the dish and serve.