Yield: 8 Servings
|3||Dozen oysters (1 pint)|
|2 cups||Celery; chopped fine|
|2||Onions; chopped fine|
|1||Clove garlic; minced|
|3||Hard boiled eggs|
|4||Sprigs parsley; chopped (up to)|
|8 slices||Toasted bread|
|Seasonings to taste|
Saut onions, celery and garlic in butter on a low heat for about 20 minutes. Drain and cut oysters into small pieces; cook with onion mixture for about 5 minutes. Remove from heat. Mash eggs and crumble toast; add both to oyster mixture reserving a small amount of the bread crumbs. Place in casserole; sprinkle top with bread crumbs and dot with butter. Bake in 350 degree oven for 20 minutes until lightly browned.
This recipe can be frozen and heated before using. It can also be used in individual shells or ramekins.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .