| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
New Orleans |
Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
|
Bunches shallots; chopped fine |
| 1 |
|
Bunch parsley; finely chopped |
| 1/2 |
|
White onion; finely chopped |
| 1 |
pt |
Milk |
| 1 |
pt |
Oyster water |
| 1 |
lb |
Margarine |
| 1 |
c |
Flour |
| 4 |
sm |
Dozen oysters |
| 1 |
lb |
Crabmeat |
| 1 |
oz |
Worcestershire sauce |
| 1 |
ts |
Tabasco |
| 1 |
ts |
Salt |
| 1 |
c |
Bread crumbs |
INSTRUCTIONS
Put milk and oyster water in a 1/2 gallon pot; let boil. Melt margarine;
combine with flour and cook for 5 minutes. Add milk- oyster water mixture;
stir and pour over shallots and parsley with onions. Boil oysters until
edges curl. Mix with crabmeat and combine with sauce; cook 27 minutes. Add
Worcestershire, Tabasco and salt. In eight casseroles put six oysters each.
Cover with combination sauce, sprinkle with bread crumbs; dampen with
margarine and bake under flame until golden brown. Will serve 8.
PASCALE'S MANALE RESTAURANT
1838 NAPOLEON AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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