Oysters bienville sauce for 2 doz oysters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Shallots, finely chopped (green onions) |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ½ | cup | Mushrooms, chopped |
| ⅔ | cup | Chicken broth |
| 1 | Egg yolk | |
| Ice cream salt | ||
| ⅓ | cup | Dry white wine |
| Salt and cayenne pepper to taste | ||
| 2 | Dz oysters on half shell | |
| ½ | cup | Seasoned bread crumbs |
| ¼ | cup | Grated Parmesan cheese |
Directions
Saute chopped shallots in butter and slowly stir over a very low heat until onions are well cooked but not brown. Sprinkle the shallots with flour and cook until the flour begins to brown. Add the chicken broth and mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with salt and cayenne pepper, and cook over a low heat for 15 minutes.
Heat a pan of ice cream salt in a 400 degree oven for 15 mins. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 mins. Spoon the sauce over each oyster and sprinkle each with a mixture of the bread crumbs and Parmesan cheese. Return to the oven and bake until the bread crumb mixture is lightly browned.
Now, if you can't get oysters in the shell, I suppose you could make this casserole style, baking the oysters a little longer. I have also had this made with chopped shrimp added in.
Posted to FOODWINE Digest 19 Dec 96 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> Date: Thu, 19 Dec 1996 11:08:51 -0600