Oyster poulette

6 Servings

Ingredients

Quantity Ingredient
3 Dz Oysters
2 tablespoons Flour
¾ cup Oyster Liquid
1 cup Cream
2 tablespoons Lemon Juice
1 dash Cayenne Pepper
4 Egg Yolks
2 tablespoons Butter
2 Green Onions -- chopped
1 tablespoon Fresh Parsley -- chopped
½ cup White Wine, Dry
Salt To Taste
Buttered Bread Crumbs

Directions

Make a roux of butter and flour, stir until smooth and light brown.

Add onions and cook for a few minutes. Drain oysters and add ¾ cup of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream.

Add seasonings and egg yolk mixture. Add onions and parsley.

Continue to cook for 3 minutes. Add lemon juice and wine. Place in individual casseroles or ramekins. Top with buttered bread crumbs.

Bake at 350=B0 F until hot and bubbly.

Makes 6 servings.

Source: Pots, Pans and Pioneers, III ~ - - - - - - - - - - - - - - - - - Recipe By : John Haygood, Shreveport, LA From:

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