Cajun Recipes
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Oysters Bienville
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* 2 Tbsp. Butter * 1/3 cup Chablis wine
* ½ cup finely chopped shallots * salt to taste
* ¼ cup chopped parsley * black or Cayenne pepper
* 2 tbsp. flour * 2 dozen oysters
* 1 cup warm cream * ½ cup seasoned
* 1 cup liquid (milk, oyster liquor * bread crumbs
* or chicken stock) * 4 Tbsp. parmesan cheese
* ½ cup broken pieces of shrimp * paprika
* ½ cup mushroom pieces * Lemon wedges
* 2 egg yolks
Sauté shallots (green onions) and parsley in a pan until soft. Add flour and blend. The sauce is usally kept white, but the old Creole way was to allow it to brown lightly, keeping heat low and blending well. Add remaining liquid gradually. Beat the egg yolks into the Chablis, add shrimp and mushrooms and stir into sauce. Seasoning may be added into the wine and egg mixture. continue to cook until well thickend. (Sauce may be made a day ahead.)
Place oysters on half shell (or in a casserole on a layer of bread crumbs) and ladle sause over them. Sprinkle with a topping of bread crumbs and cheese (optional), and dust with paprika. Shells are usally baked in a shallow pan of rock salt which has been preheated in a 400° oven for one half hour. Return to 400° oven for 15 minutes until golden brown.
Serve with lemon wedges.
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