Name: Oysters a L'ancienne
Ingredients: 2 lg Green bell peppers; finely chopped; 1 3/4 c Finely chopped fresh mushrooms; 1/3 c Finely chopped shallots; 1 1/2 lb Unsalted butter; 1 cn (3-oz) pimientos; drained and finely diced; 20 Oysters; shucked and left on the half shell; 5 sl Bacon; cut into 4-inch pieces

[The Holy Spirit brings] clarity of thought, clarity of speech, ease of utterance, a great sense of authority and confidence as you are preaching, an awareness of a power not your own thrilling through the whole of your being, and an indescribable sense of joy. You are a man “possessed,” you are taken hold of, and taken up. I like to put it like this – and I know of nothing on earth that is comparable to this feeling – that when this happens you have a feeling that you are not actually doing the preaching, you are looking on. You are looking on at yourself in amazement as this is happening. It is not your effort; you are just the instrument, the channel, the vehicle: and the Spirit is using you, and you are looking on in great enjoyment and astonishment. There is nothing that is in any way comparable to this.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Seafood	4	Servings

INGREDIENTS

2	lg	Green bell peppers; finely chopped
1 3/4	c	Finely chopped fresh mushrooms
1/3	c	Finely chopped shallots
1 1/2	lb	Unsalted butter
1	cn	(3-oz) pimientos; drained and finely diced
20		Oysters; shucked and left on the half shell
5	sl	Bacon; cut into 4-inch pieces

INSTRUCTIONS

Saute finely chopped vegetables, except pimiento, in 1 lb butter until
translucent. Cool mixture in an ice bath. As it cools, whisk in remaining
butter, then stir in diced pimiento. Cooling can be done by setting bowl
containing sauteed vegetables in a larger bowl of ice and stirring mixture
occasionally. Or, overbent or vegetable  will be mushy. Arrange oysters on
the half shell on a baking sheet and top each with 1 tbs. of butter
mixture. Top with a slice of bacon. Bake 7 to 10 minutes in a 500F oven
until oysters are shirred and bacon is cooked.
CHE
MONTROSE, HOUSTON
WINE: MEURSAULT, 1978
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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