| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish, Londontowne |
10 |
Servings |
INGREDIENTS
| 2 |
pk |
Frozen artichoke hearts |
| 1 |
qt |
Large oysters |
| 1 |
|
Bunch green onions, minced |
| 1/2 |
c |
Browned flour |
| 2 |
tb |
Lemon juice |
| 1 |
|
Pinch thyme, salt, pepper |
| 1/2 |
lb |
Mushrooms, sauteed in butter |
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Fresh parsley, minced |
|
|
Dry white wine |
| 1 |
|
Thinly sliced unpeeled lemon |
|
|
Paprika, cayenne pepper |
INSTRUCTIONS
Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in collander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.
Mrs. Maynard C. Nicholl
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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