Stuffed Oysters On

-2 slices of white bread, without rind 1 small onion, finely chopped 2 tbsp. tbsp. tbsp. tbsp. tbsp. tsp. lemon zest, grated, pepper a. D.M. a. D.M. .

* If the prescribed walnut ketchup is not available, substitute it with vinegar in which walnuts were preserved, or with wine vinegar * Put the oysters in a saucepan and add crumbled onion, parsley, white bread, walnut ketchup, butter, poke, juice of a lemon and salt, pepper, zest and a little cayenne pepper. Cook over low heat until tender, stirring throughout. Next, pour in the beaten eggs and stir in thoroughly. Fill the cleaned oyster shells with this mixture.

Cover with the fried breadcrumbs and bake in the heated oven at 220 °C (gas stove level 4-5) for about 10 minutes.

Garnish with lemon slices and bring to the table.

Preparation 50 min

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