Oysters bienville #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dozen oysters | |
| 1 | pounds | Cooked shrimp |
| 1 | can | (large) mushrooms |
| 5 | Cloves garlic | |
| 1 | Stick butter | |
| 4 | tablespoons | Flour |
| 1 | large | Onion |
| 1½ | cup | Milk |
| ½ | cup | Cream |
| 1½ | cup | Chicken broth |
| ¼ | cup | White wine |
| Grated Parmesan cheese | ||
| Bread crumbs | ||
| Paprika | ||
Directions
From: Gerald Edgerton <jerrye@...> Date: Fri, 17 May 1996 13:51:49 -0700 Found in the Cookbook USA cd-rom. Dice fine the shrimp, mushrooms, garlic and onion. Melt butter, stir in flour, then add milk, cream, broth and wine. Stir constantly until thickened. Add chopped ingredients and simmer slowly for about 15 minutes. Put oysters in shells on rock salt and slide under hot broiler for 2 minutes. Drain off liquid. Cover with sauce, grated cheese, bread crumbs and paprika. Brown under broiler until bubbly.
Serves 8.
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