Appetizers,
Salads and Breads:
Marna's
Oysters Bienville
from
River Road Recipes II...
A
Second Helping
INGREDIENTS:
6
dozen oysters (save liquid)
1
bunch green onions, chopped
4
cloves garlic, minced
1/4
pound butter
8
tablespoons flour
1-1/2
cups liquid (use oyster liquid, mushroom liquid and add heavy cream to
make up the 1-1/2 cups)
Heavy
cream
1/2
cup lemon juice
1/2
cup dry white wine
1/2
pound shrimp, chopped finely
1
(5-3/4 ounce) can chopped mushrooms
1/4
cup chopped parsley
Tabasco
sauce to taste
White
pepper and salt, to taste
Rock
salt
Parmesan
cheese
Lemon
wedges
TO
PREPARE:
Open oysters and reserve
liquid. Sauté green onion and garlic in butter. Stir
in flour and cook, over low heat, until bubbly. Add liquid, a little
at a time, and simmer until smooth and creamy. Add remaining ingredients.
Simmer this sauce about 15 minutes. Place oysters, in shells, on
rock salt and bake at 375 degrees until edges curl. Drain excess
liquid from shells and top with sauce. Sprinkle with grated Parmesan
cheese and run under broiler until slightly brown on top. Serve with
lemon wedges.
SERVES
6 to 12
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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