Sea food ragout dnsr31a

Yield: 8 servings

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

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.

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