Recipe - Huitres En Coquilles

1 pt Fresh oysters; drained
One half Stick butter
1/3 cup Onions; chopped
One half cup Celery; chopped
One half cup Shallots; chopped
2 Cloves garlic; chopped fine
Parmesan cheese
1 tablespoon Green onion tops; chopped
1 tablespoon Parsley; chopped
1/3 cup Bread crumbs
3 tablespoon Breakfast cream
Salt & cayenne pepper to
taste
6 Clean oyster shells

Grind oysters using large blade. drain and set aside. Saut‚ onions,
celery, shallots and garlic in butter. Add green onion tops, parsley and
oysters; place on medium heat. Cook 3 minutes, stirring constantly; add
bread crumbs. When all oyster juices are absorbed, remove from heat: add
cream. salt and pepper to taste Place in shells, top with bread crumbs and
sprinkle a generous amount of grated cheese. Bake in a 325 degree oven
until brown. Garnish with lemon slices.

This may be used in patty shells, also as a hot oyster dip. Place in
chafing dish, add more cheese if needed.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.