Oyster Poulettemain dishes, seafood 3 dz oysters 2 tablespoon flour 3/4 cup oyster liquid 1 cup cream 2 tablespoon lemon juice 1 dash cayenne pepper 4 egg yolks 2 tablespoon butter 2 green onions -- chopped 1 tablespoon fresh parsley -- chopped 1/2 cup white wine, dry 1 salt to taste 1 buttered bread crumbs 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 ~ |
