Sea food ragout dnsr31a
8 servings
Ingredients
| Quantity | 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 |
Directions
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.