Oysters bienville #1

6 Servings

Ingredients

Quantity Ingredient
18 Oysters; in shells
½ cup Chopped green onion
1 Clove garlic; minced
2 tablespoons Butter
2 tablespoons Flour
¼ teaspoon Salt
⅔ cup Chicken broth
1 Egg yolk
⅓ cup Dry white wine
1 can (3-oz) sliced mushrooms; drained
2 tablespoons Snipped parsley (optional)
1 dash Tabasco
1½ teaspoon Butter
½ cup Bread crumbs
2 tablespoons Parmesan cheese

Directions

Saute onion and garlic in 2 tablespoons butter until tender. Blend in flour and salt. Add broth and stir until thick. Beat egg yolk and wine; add a little hot mixture; return to hot mixture. Stir in mushrooms, parsley and Tabasco. Cook on low, stirring, until mixture almost boils. In small pan melt 1-½ teaspoons butter; add crumbs and toss to coat. Stir in Parmesan.

Heat oysters, in shell, at 400 for 5 minutes. Top each with 1 tablespoon sauce; sprinkle with 1 teaspoon Parmesan mixture. Bake at 400 for 10-12 minutes.

MRS N.R. HOSEY (JUDY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

Related recipes