| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
New Orleans |
Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
|
Dozen oysters with shells |
| 1 |
tb |
Butter |
| 3 |
|
Shallots; finely chopped |
| 2 |
tb |
Flour |
| 1/8 |
ts |
Nutmeg |
|
|
Few grains cayenne pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Prepared mustard |
| 1 |
tb |
Worcestershire sauce |
| 1 |
cn |
(small) chopped mushrooms |
| 1/2 |
ts |
Chopped parsley |
| 1 |
|
Egg yolk |
|
|
Buttered cracker crumbs |
INSTRUCTIONS
Wash and chop oysters. Cook shallots in butter; add flour and brown. Add
remaining seasonings, oysters and mushrooms; cook a few minutes. Remove
from fire and add egg yolk. Put mixture in deep halves of oyster shells,
cover with crumbs and bake 15 minutes.
THE PONCHARTRAIN HOTEL
GARDEN DISTRICT
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”