8 JAN

Oyster Savouries

Miss LM Williams, Maitland Branch

MAKES 12

12 thin slices of brown bread softened butter, for spreading

1 tablespoon tomato sauce

½ teaspoon Worcestershire sauce

60 ml (¼ cup) pouring cream, whipped

12 freshly shucked oysters

Using an 8 cm round pastry cutter, cut 12 rounds from the bread. Butter each round and set aside.

Add the tomato and Worcestershire sauces to the cream in a bowl and stir gently to combine. Season with salt and pepper.

Top each bread round with a dollop of cream mixture, then use a teaspoon to create a depression in the middle. Place an oyster on each. Serve immediately.