Oyster poulette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dz Oysters | |
| 2 | tablespoons | Flour |
| ¾ | cup | Oyster Liquid |
| 1 | cup | Cream |
| 2 | tablespoons | Lemon Juice |
| 1 | dash | Cayenne Pepper |
| 4 | Egg Yolks | |
| 2 | tablespoons | Butter |
| 2 | Green Onions -- chopped | |
| 1 | tablespoon | Fresh Parsley -- chopped |
| ½ | cup | White Wine, Dry |
| Salt To Taste | ||
| Buttered Bread Crumbs | ||
Directions
Make a roux of butter and flour, stir until smooth and light brown.
Add onions and cook for a few minutes. Drain oysters and add ¾ cup of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream.
Add seasonings and egg yolk mixture. Add onions and parsley.
Continue to cook for 3 minutes. Add lemon juice and wine. Place in individual casseroles or ramekins. Top with buttered bread crumbs.
Bake at 350=B0 F until hot and bubbly.
Makes 6 servings.
Source: Pots, Pans and Pioneers, III ~ - - - - - - - - - - - - - - - - - Recipe By : John Haygood, Shreveport, LA From: