| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Main dishes, Seafood |
6 |
Servings |
INGREDIENTS
|
|
3 D z Oysters |
|
|
2 T bsp Flour |
|
|
3/4 C Oyster Liquid |
|
|
1 C Cream |
|
|
2 T bsp Lemon Juice |
|
|
D s Cayenne Pepper |
|
|
4 Egg Yolks |
|
|
2 T bsp Butter |
|
|
2 Green Onions; chopped |
|
|
1 t bsp Fresh Parsley; chopped |
|
|
1/2 C White Wine, Dry |
|
|
Salt To Taste |
|
|
Buttered Bread Crumbs |
INSTRUCTIONS
Make a roux of butter and flour, stir until smooth and light brown. Add
onions and cook for a few minutes. Drain oysters and add 3/4 cup of oyster
liquid. Simmer for 10 minutes. Beat egg yolks with cream. Add seasonings
and egg yolk mixture. Add onions and parsley. Continue to cook for 3
minutes. Add lemon juice and wine. Place in individual casseroles or
ramekins. Top with buttered bread crumbs. Bake at 350° F until hot and
bubbly.
Makes 6 servings.
Source: Pots, Pans and Pioneers, III
Posted to MC-Recipe Digest V1 #210
Date: Wed, 21 Aug 1996 08:00:19 -0400
From: billspa@icanect.net (Bill Spalding)
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