Yield: 12 Servings
Measure | Ingredient |
---|---|
4 \N | Dozen oysters |
1 can | Sliced artichoke bottoms |
4 ounces | Butter |
2 tablespoons | Flour |
1 \N | Bunch green onions; chopped |
1½ pint | Oyster liquid |
\N \N | Salt & pepper to taste |
\N \N | Crepes |
Saut onions in butter and stir in flour; add oysters, artichoke slices, oyster liquid, salt and pepper. Simmer for 10 minutes; sauce will thicken.
Spoon sauce into crepes, roll and cover with a little more sauce. Run under broiler for a couple of minutes until sauce bubbles.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .