Oysters Bienville
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 bunch
Shallot (finely chopped)2 tbsps
Butter2 tbsps
Flour1 cup
Mushroom (chopped)2 cup
Chicken Broth1
Egg Yolk1 cup
White Wine (dry)1 cup
Seasoned Bread Crumbs1 cup
Grated Parmesan CheeseDirections:
1
Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown
2
Sprinkle the shallots with the flour and cook until the flour begins to brown
3
Add the chicken broth and the mushrooms and mix well
4
Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while
5
Season with the salt and cayenne, and cook over a low heat for 15 minutes
6
Heat a pan of ice cream salt in a 400-degree oven for 15 minutes
7
Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes
8
Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese
9
Return to the oven and bake until the bread crumb mixture is lightly browned
10
Two dozen oysters served this way will serve four
11
Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown
12
Sprinkle the shallots with the flour and cook until the flour begins to brown
13
Add the chicken broth and the mushrooms and mix well
14
Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while
15
Season with the salt and cayenne, and cook over a low heat for 15 minutes
16
Heat a pan of ice cream salt in a 400-degree oven for 15 minutes
17
Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes
18
Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese
19
Return to the oven and bake until the bread crumb mixture is lightly browned
20
Two dozen oysters served this way will serve four