Sea food ragout

Yield: 8 Servings

Measure Ingredient
1 pint Oysters
Salt to taste
2 pounds Shrimp -- cooked and peeled
2 drops Onion juice
¼ cup Butter
¼ teaspoon Pepper
¾ pounds Mushrooms
¾ cup Chicken -- cooked and diced
¾ cup Cream
2 tablespoons Sherry
¼ cup Flour
1 teaspoon Parsley -- finely chopped
1 dash Cayenne

Parboil oysters. Make sauce of cream, flour and butter. Add seasoning, then shrimp, mushrooms, chicken, oysters, sherry and parsley. Heat through. Serve hot. "Charleston Receipts" formatted by Mary Bowles.

Recipe By :

From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File

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