Oysters bienville #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Oysters; in shells | |
| ½ | cup | Chopped green onion |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Chicken broth |
| 1 | Egg yolk | |
| ⅓ | cup | Dry white wine |
| 1 | can | (3-oz) sliced mushrooms; drained |
| 2 | tablespoons | Snipped parsley (optional) |
| 1 | dash | Tabasco |
| 1½ | teaspoon | Butter |
| ½ | cup | Bread crumbs |
| 2 | tablespoons | Parmesan cheese |
Directions
Saute onion and garlic in 2 tablespoons butter until tender. Blend in flour and salt. Add broth and stir until thick. Beat egg yolk and wine; add a little hot mixture; return to hot mixture. Stir in mushrooms, parsley and Tabasco. Cook on low, stirring, until mixture almost boils. In small pan melt 1-½ teaspoons butter; add crumbs and toss to coat. Stir in Parmesan.
Heat oysters, in shell, at 400 for 5 minutes. Top each with 1 tablespoon sauce; sprinkle with 1 teaspoon Parmesan mixture. Bake at 400 for 10-12 minutes.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .