Oysters flambeed
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Oysters, scrubbed, shucked lightly rolled in cracker crumbs | |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Fresh parsley, chop fine |
| 1 | teaspoon | Finely chopped scallion |
| 4 | Fresh mushrooms, sliced and sauted in butter | |
| 1 | cup | Sour cream |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Dry mustard |
| 3 | tablespoons | Cognac, warm over hot water |
Directions
Saute the oysters lightly in butter in a chafing dish or saucepan.
Add all other ingredients except cognac, and blend well. Pour in the cognac and light it. When the flames die, mix the sauce again and serve over fresh toats triangles.
Submitted By ART BARRON On 12-30-94
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