| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Cajun |
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
oz |
Oysters; (boiled until edges curl); drained |
| 3 |
oz |
Clean oyster shells |
| 1/2 |
c |
Bienville sauce; cold |
| 1 |
c |
Bread crumbs |
| 1 |
c |
Grated parmesan cheese |
| 8 |
tb |
Melted butter |
|
|
Rock salt |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Thu, 16 May 1996 18:56:36 +0000
Contributed to the echo by: Bill Birner Originally from: Austin Leslie
Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If
you can get the ingredients, it is a true winner. This is by Austin Leslie,
probably the top Creole-Soul chefs in New Orleans. This is a "Crescent
City Classic." Those of you in Dry Dock will have to suffer without, or
better yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation
= Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock
salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled
oysters in shells and cover each with 2 tbs. cold Bienville sauce.
Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle
melted butter over oysters to moisten amd place under broiler or in oven
until lightly browned and bubbly. Place six oysters on each pre-heated pie
pan and rock salt. Serve 6, immediately.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #88
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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