| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
New Orleans |
Seafood |
12 |
Servings |
INGREDIENTS
| 4 |
|
Dozen oysters |
| 1 |
cn |
Sliced artichoke bottoms |
| 4 |
oz |
Butter |
| 2 |
tb |
Flour |
| 1 |
|
Bunch green onions; chopped |
| 1 1/2 |
pt |
Oyster liquid |
|
|
Salt & pepper to taste |
|
|
Crepes |
INSTRUCTIONS
Saut. onions in butter and stir in flour; add oysters, artichoke slices,
oyster liquid, salt and pepper. Simmer for 10 minutes; sauce will thicken.
Spoon sauce into crepes, roll and cover with a little more sauce. Run under
broiler for a couple of minutes until sauce bubbles.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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