Recipe - Oysters A Lancienne

2 lg Green bell peppers;
finely chopped
1 Three fourths cup Finely chopped fresh
mushrooms
1/3 cup Finely chopped shallots
1 One half pound Unsalted butter
1 cn (3oz) pimientos; drained
and finely minced
20 Oysters; shucked and left on
the half shell
5 sl Bacon; cut into 4inch
pieces

Saute finely chopped vegetables, except pimiento, in 1 pound butter until
translucent. Cool mixture in an ice bath. As it cools, whisk in remaining
butter, then stir in minced pimiento. Cooling can be done by setting bowl
containing sauteed vegetables in a larger bowl of ice and stirring mixture
occasionally. Or, overbent or vegetable will be mushy. Arrange oysters on
the half shell on a baking sheet and top each with 1 tbs. of butter
mixture. Top with a slice of bacon. Bake 7 to 10 minutes in a 500F oven
until oysters are shirred and bacon is cooked.

CHE

MONTROSE, HOUSTON

WINE: MEURSAULT, 1978

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.