| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Shallots, finely chopped (green onions) |
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
c |
Mushrooms, chopped |
| 2/3 |
c |
Chicken broth |
| 1 |
|
Egg yolk |
|
|
Ice cream salt |
| 1/3 |
c |
Dry white wine |
|
|
Salt and cayenne pepper to taste |
| 2 |
|
Dz oysters on half shell |
| 1/2 |
c |
Seasoned bread crumbs |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Saute chopped shallots in butter and slowly stir over a very low heat until
onions are well cooked but not brown. Sprinkle the shallots with flour and
cook until the flour begins to brown. Add the chicken broth and mushrooms
and mix well. Beat the egg yolk into the wine and add to the chicken broth
mixture, beating all the while. Season with salt and cayenne pepper, and
cook over a low heat for 15 minutes.
Heat a pan of ice cream salt in a 400 degree oven for 15 mins. Place the
oysters on the half shell in the hot ice cream salt and return to the oven
for about 5 mins. Spoon the sauce over each oyster and sprinkle each with a
mixture of the bread crumbs and Parmesan cheese. Return to the oven and
bake until the bread crumb mixture is lightly browned.
Now, if you can't get oysters in the shell, I suppose you could make this
casserole style, baking the oysters a little longer. I have also had this
made with chopped shrimp added in.
Posted to FOODWINE Digest 19 Dec 96
From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
Date: Thu, 19 Dec 1996 11:08:51 -0600
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