Preparation:
Butter one side of parchment paper, set aside place oysters into the workbowl of a food processor pulse briefly to coarsely chop add garlic, pepper, egg, parsley, and breadcrumbs process until well blended, adding reserved liquor as needed to make a firm paste spoon onto one edge of parchment paper rollup to form a sausage, tie ends with cotton twine place into a hotel pan and weight down with a plate pour hot water into hotel pan to completely cover sausage poach in a medium oven just until firm remove from poaching liquid and allow to stand briefly remove and discard parchment gently cut into slices arrange onto a serving platter garnish with sauce as desired serve at room temperature |
