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Oyster Poulette



  • Prep Time: N/A
  • Cooking Time: N/A

Oyster Poulette

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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 350ΓΈ F until hot and
bubbly.

Makes 6 servings.

Ingredients:

3 D z
-Oysters
2 T bsp Flour
3/4 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
1/2 C White Wine, Dry
Salt To Taste
Buttered Bread Crumbs

Serves:

6 Servings

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