Sauce A La Chambord Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1: Onion, large, chopped
1: Thyme, sprig
1: Bay leaf,
3: Tomatoes, large
1 pint: Oyster liquor,
Salt & pepper to taste,
6: Mushrooms, sliced thin
2: Parsley, sprigs
2: Cloves, mashed
4: Allspice, ground
Crawfish tails, chopped-OPT
12: Oysters, chopped-OPT
Directions:
Brown onion in butter being careful not to burn. Put in 3 large
tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor
which has been heated by blanching the oysters. Season sauce with
salt and pepper to taste. Recommended for Baked Grouper Source:
FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
Source from luhu.jp
tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor
which has been heated by blanching the oysters. Season sauce with
salt and pepper to taste. Recommended for Baked Grouper Source:
FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
Source from luhu.jp