Heat 1 tablespoon olive oil and 2 tablespoons butter in a saucepan and add 2 shallots, finely chopped, 1 clove of garlic, and 1 tablespoon each of chopped parsley and chervil, Add (he tomato puree and simmer until the shallots are soft. Remove the clove of garlic, add 2 tablespoons brandy, and cook for a few minutes without lining the sauce boil.
Oysters Bourguignonne en Barquettes
Poach small oysters in their own liquor for a few minutes and drain well. Put them in pastry shells and cover them with escargot butter, made by creaming butter with finely chopped shallots and garlic. Sprinkle with fine crumbs made from water crackers and browning a hot oven (450° F.) or under the broiler flame.
Mussels Poulette en Barquettes
Steam 18 to 20 well-scrubbed mussels with 2 finely chopped shallots or 1 small white onion and ½ cup white wine for 6 to 8minutes, or until the shells open. Remove the mussels from their shells, draining all the liquor from them into the wine in the pan. Cook the liquor until it is reduced to about 1/3 and chicken it with manié better. made by creaming together 2 tablespoons butter and 1 tablespoon Hour. Add 1 teaspoon on chopped parsley and 4 or 5 cooked mushrooms, thinly sliced, combine the sauce and mussels, and turn into pastry shells. Sprinkle with fine bread crumbs, dot with butter, and brown in a hot oven (450° F.).
Tartclettes Rachel
Mix together equal parts of finely diced cooked mushrooms and truffles and add enough hot cream sauce (see January 1953) to hold the mixture together. Fill pastry shells, sprinkle with fine bread crumbs sautéed in butter until golden brown, and place a small slice of sweetbread sautéed in butter on top of each. Bake in a hot oven (400° F.) for 2 to 3 minutes, or until very hot.
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