Oyster Poulette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Dz Oysters,
2 tbsp: Flour,
3/4 cup: Oyster Liquid,
1 cup: Cream,
2 tbsp: Lemon Juice,
1 dash: Cayenne Pepper,
4: Egg Yolks,
2 tbsp: Butter,
2: Green Onions, chopped
1 tbsp: Fresh Parsley, chopped
1/2 cup: White Wine, Dry
Salt To Taste,
Buttered Bread Crumbs,
Directions:
Make a roux of butter and flour, stir until smooth and light brown.
Add onions and cook for a few minutes. Drain oysters and add 3/4 cup
of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream.
Add seasonings and egg yolk mixture. Add onions and parsley.
Continue to cook for 3 minutes. Add lemon juice and wine. Place in
individual casseroles or ramekins. Top with buttered bread crumbs.
Bake at 350=B0 F until hot and bubbly.
Makes 6 servings.
Source: Pots, Pans and Pioneers, III
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Recipe By : John Haygood, Shreveport, LA
From:
Source from luhu.jp
Add onions and cook for a few minutes. Drain oysters and add 3/4 cup
of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream.
Add seasonings and egg yolk mixture. Add onions and parsley.
Continue to cook for 3 minutes. Add lemon juice and wine. Place in
individual casseroles or ramekins. Top with buttered bread crumbs.
Bake at 350=B0 F until hot and bubbly.
Makes 6 servings.
Source: Pots, Pans and Pioneers, III
~ - - - - - - - - - - - - - - - - -
Recipe By : John Haygood, Shreveport, LA
From:
Source from luhu.jp