Recipe - Oyster Poulette

3 D z
Oysters
2 T bsp Flour
Three fourths C Oyster Liquid
1 C Cream
2 T bsp Lemon
Juice
D s Cayenne
Pepper
4 Egg Yolks
2 T bsp Butter
2 Green Onions; chopped
1 t bsp Fresh
Parsley; chopped
One half C White Wine, Dry
Salt To Taste
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 Three fourths 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 350ø F until hot and
bubbly.

Makes 6 servings.

Source: Pots, Pans and Pioneers, III
Posted to MCRecipe Digest V1 #210

Date: Wed, 21 Aug 1996 08:00:19 0400

From: billspa@icanect.net (Bill Spalding)