| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
New Orleans |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Parsley; chopped |
| 1/4 |
c |
Flour |
| 1 |
c |
Green onions; chopped |
| 1 |
qt |
Oyster water |
| 1/2 |
oz |
Worcestershire sauce |
| 1 |
ts |
Accent |
| 2 |
sm |
Dozen oysters |
|
|
Salt & pepper to taste |
| 1 |
lb |
Spaghetti |
INSTRUCTIONS
Melt butter slowly; blend in flour and cook until foam appears; do not
brown. Meanwhile boil the oysters in 4 cups of oyster water until edges of
oysters curl. (If you do not have enough oyster water to make 1 quart, add
water to it.) Add boiling water from oysters to the flour and stir rapidly
over medium heat. Cook 10 minutes. Add parsley, green onions,
Worcestershire sauce, Accent, salt and pepper. Cook 15 minutes on low heat.
Put spaghetti in boiling water and cook 9 minutes. Drain spaghetti and
divide on to four platters. Drop oysters into the sauce; dish sauce over
spaghetti.
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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