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METHOD

Bird
Place sour-kraut in casserole - cover with equal measures of white wine and water -add piece of bacon and grated onion
Boil for 1 hour
Add whole bird - braise for another hour
Remove bird when tender and thicken sour-kraut with béchamel

Oysters
Roll oysters in salt, pepper, flour, egg and bread crumbs
fry in clear butter till light brown

Serve
Joint the bird and serve in a double ring of sour-kraut and oysters.

1 bird
1kg lightly squeezed sour-kraut
white wine and water
1 slice bacon
1 grated onion
béchamel
2 dozen oysters or 2 tins
flour, egg, bread crumbs