Creamed Oysters and Ham

1. 1

   In a small saucepan, reduce the 1 cup of oyster liquor by half over moderate heat.

2. 2

   In a medium saucepan, combine the reduced cream with the cayenne.

3. 3

   Strain the reduced liquor into the cream.

4. 4

   Set aside and keep warm while you make the Buckwheat Cakes.

5. 5

   To serve, fold the oysters into the warm cream mixture and cook over moderate heat just until the edges begin to curl.

6. 6

   Stir in the ham.

7. 7

   Keep warm.

* Per serving · 4 servings · Values may vary.

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