Oysters Bourguignonne
he delectable savour of oysters delighted the palates of epicures as far back as the time of Apicius—the celebrated Roman gourmet who moved his palace to the seashore in order to have fresh shellfish for his table.
When Apicius discovered how to keep oysters alive during long journeys he narrowly escaped being deified. But the bivalves which he knew were tiny dwarfs—like our clams. How he would have been transported at the sight of a dozen luscious Sadde Rochs or Malpecques. And for a dish of Lynnhavens a la Bourguignonne from the kitchen at the Congress—well he squandered an estate for less.
The oysters are placed in a pan moistened with olive oil. The Chef's deft hand bestows a pianissimo touch of garlic and just a suspicion of onion. Then the bivalves are placed in the oven and roasted in their own fortresses, as it were. Soon the shells open and the rich liquor pours out. Thus, bathed in this delicious juice, they are brought to the table and served.
It was Napoleon III, who upon tasting this crustacean delicacy, exclaimed: "A delicious flash of gustatory lightning."
Of frizzled sole, those best of fish,
Embrowned, and wafting through the room,
All spluttering still, a rich perfume."