| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 2 | tb | Flour |
| 4 | Or | |
| 5 | Green onions | |
| Fish stock or | ||
| 1 | Chicken bouillon cube | |
| 1 | cn | (small) chopped mushrooms |
| Milk (just enough to make a thick white sauce) | ||
| 3 | tb | Sherry or white wine |
| Salt & pepper to taste | ||
| Oysters |
INSTRUCTIONS
Make a white sauce by melting butter and blending in flour. Saut. a few minutes to remove the flour taste. Add chopped green onions and saut.. Stir in stock or bouillon cube. Add enough milk to make a thick white sauce. Add chopped mushrooms, sherry or wine, salt and pepper to taste. Cook slowly until thick and smooth; about 15 minutes. Optional: cooked shrimp, chopped, may be added. Pan broil oysters a few minutes to remove water. Place several into baking dishes and cover with sauce. Top each with a sprinkling of bread crumbs, paprika and Parmesan cheese. Bake in a 350 degree oven about 15 minutes or until brown and bubbly. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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