Cooking Recipe Oyster Poulette
Recipe Ingredients
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
~ - - - - - - - - - - - - - - - - -
Recipe By : John Haygood, Shreveport, LA
From: