| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Seafood | 6 | Servings |
INGREDIENTS
| Garlic butter (see recipe) | ||
| Vienne sauce (see recipe) | ||
| Artichoke sauce (see recipe) | ||
| 3 | Dozen oysters; shucked, 6 per person |
INSTRUCTIONS
Preheat the oven to 400 F. Reheat the GARLIC BUTTER, VIENNE SAUCE, and ARTICHOKE SAUCE. Per person, place 2 oysters each in the bottoms of 3 small ramekins. Fill one ramekin to the top with GARLIC BUTTER, one with VIENNE SAUCE, and one with ARTICHOKE SAUCE. Bake the ramekins for 10 minutes at 400 F. Serve immediately. F. Serve immediately. LE RUTH'S 636 FRANKLIN ST., NEW ORLEANS WINE: CHALONE PINOT BLANC From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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