Oysters, Cake and a Bottle of Champagne, 1891
Oysters, Cake and a Bottle
of Champagne, 1891
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Morenhout, Victor
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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

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Elizabeth Terry's Oyster-Sausage Bundles




"Above all, Christmas is a celebration time for family,
and good food is historically an integral part."

~ Chef Elizabeth Terry

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A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters, Cherries and an Orange on a Draped Table
A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters, Cherries
and an Orange on a Draped Table
Giclee Print

Van Son, Joris
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Oyster-Sausage Bundles
from "Christmas Culinary Charm"
Chef Elizabeth Terry, of
Elizabeth on 37th, Savannah GA

Christmas With Southern Living 1995 icon
Edited by Rebecca Brennan, Lelia Gray Neil,
and Julie Fisher
Copyright 1995 by Oxmoor House, Inc.


Serves 8

"Prepare and freeze these before the busyness of Christmas Day
baking. They can go straight from freezer to oven."

1/2 pound ground spicy Italian sausage
1/3 cup minced onion
One 10-ounce container fresh Standard oysters, undrained
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) shredded sharp Cheddar cheese
One 17 1/4-ounce package frozen puff pastry, thawed

Remove casings from sausage. Cook sausage and onion in a skillet over medium-high heat until sausage is browned and onion is tender, stirring
until sausage crumbles. Drain well; return mixture to skillet.
Drain oysters; cut larger oysters in half, if desired. (Reserve liquor for
another use, if desired.) Add oysters to sausage mixture, stirring gently.
Cook over medium heat 1 to 2 minutes or just until edges of oysters
curl; remove from heat and drain well. Let cool; stir in cheeses.
Unfold thawed sheets of pastry onto a lightly floured surface. Cut each
sheet into 8 rectangles. Roll each rectangle to a 5-inch square. Place 2
tablespoons sausage mixture in center of each square. Bring edges of
each pastry square together to cover filling and form a bundle. Pinch
and twist edges to seal. Cover and freeze at least one hour or up to
a week.
Place frozen bundles on an ungreased baking sheet. Bake at 400
degrees F for 20 to 22 minutes or until golden. Yield: 16 appetizers.

Featured Archive Recipes:
Louisiana Oyster and Sausage Bake
Marcelle's Baked Stuffed Oysters
Beignets d’Huitres (Oyster Puffs)
Antoine's Oysters Bonne Femme
Galatoire's Oysters en Brochette

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