- 16 to 20 large oysters, shucked with 1 cup of liquor reserved (4 to 5 oysters per person)
- 1 cup heavy cream, reduced over moderate heat by half
- 1/8 teaspoon cayenne pepper
- ¾ cup cured ham, cut into long, thin, slivers
- In a small saucepan, reduce the 1 cup of oyster liquor by half over moderate heat.
- In a medium saucepan, combine the reduced cream with the cayenne. Strain the reduced liquor into the cream. Set aside and keep warm while you make the Buckwheat Cakes.
- To serve, fold the oysters into the warm cream mixture and cook over moderate heat just until the edges begin to curl. Stir in the ham. Keep warm.