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The Chef
Oysters Bienville

Oysters Bienville>
* 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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