Sauce a la chambord
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | each | Onion, large, chopped |
| 1 | each | Thyme, sprig |
| 1 | each | Bay leaf |
| 3 | eaches | Tomatoes, large |
| 1 | each | Pt oyster liquor |
| 1 | each | Salt & pepper to taste |
| 6 | eaches | Mushrooms, sliced thin |
| 2 | eaches | Parsley, sprigs |
| 2 | eaches | Cloves, mashed |
| 4 | eaches | Allspice, ground |
| 1 | each | Crawfish tails, chopped-OPT |
| 12 | eaches | Oysters, chopped-OPT |
Directions
INGREDIENTS
DIRECTIONS
Brown onion in butter being careful not to burn. Put in 3 large tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor which has been heated by blanching the oysters. Season sauce with salt and pepper to taste. Recommended for Baked Grouper.
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