| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Diced onion |
| 1 1/2 |
tb |
Chopped garlic |
| 1 |
pt |
Oysters with their liquor |
| 1 |
c |
Brown stock |
| 1 |
tb |
Chopped parsley |
|
|
Creole spice |
| 1 |
c |
Bread crumbs |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
tb |
Chopped basil |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Preheat a broiler. In a saute pan cook onions in vegetable oil, add garlic
and toss for 1 minute. Add oyster liquor and stock and bring to a boil.
Reduce liquids by half. Reduce heat to simmering, add oysters and parsley,
and heat through. Adjust seasonings to taste with Creole spice. Pour into a
shallow baking dish. Combine bread crumbs, cheese, basil, 1 teaspoon Creole
spice and olive oil; use to top oysters. Broil until top is browned and
bubbly, about 8 minutes.
Yield: 2 to 3 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE096
Posted to MC-Recipe Digest V1 #282
Date: Wed, 06 Nov 1996 22:00:04 -0500
From: Rowaan <rowaan@ix.netcom.com>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”