Recipe - Oyster Dressing Souffle With Oyster And Tasso Ragu

1 qt Oysters
1 cup Oyster liquor
3 tablespoon Butter
1 tablespoon Flour
1 cup Milk
One half cup Cream
2 tablespoon Shallots, minced
Salt and pepper
One half pound Mushrooms
2 teaspoon Parsley, minced

Heat oysters in liquor over low heat until edges curl. Drain, saving
liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring
constantly. Bring to boiling and cook 1 minute. Add cream, shallots,
parsley, salt and pepper. Warm mushrooms in remaining butter until heated
but not brown. Combine mushrooms, oysters, and oyster liquor to cream
sauce. Serve immediately.

Posted to MMRecipes Digest V4 #2 by Roy Olsen roy@indy.net on Jan 07,
1999