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Show # 20
Chef Patti Blaylock
Oysters Bienville
1/4 pound butter
16 green onions, chopped
1/2 lb mushrooms, chopped
4 tablespoons flour
1 1/2 cups chicken broth
2 cups cooked shrimp, chopped
3 egg yolks
3/4 cup white wine
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
5 dozen oysters, drained
2 cups bread crumbs
1/2 cup grated Parmesan cheexe
Papricka
Saute onions and mushrooms lightly in butter. blend in flour and radually add broth: stir in shripm. Beat eagg yolks with wine and add to mixture, stirring constantly until thickened. Remove from heat and season. Sauce may be made ahead and refrigerated until time to cook oysters.
Place 6 oysters in each ramekin and bake at 450 degrees about 10 minutes or until edges of oysters curl. Remove from oven and pour off excess liquid. Top with sauce: sprinkle with crumbs, cheese and paprika and return to oven. Bake 10 minutes longer at 450 degrees.
Peaches and Ice cream with Melba Sauce
1 10 oz package frozen raspberrries
3/4 black currant jelly
1/4 cup sugar
1/2 teaspoon lemon juice
Cook first 3 ingredients over moderate heat, stirring until mixture comes to a boil. Simmer, stirring occasionally, for 20 inutes. Strain and cool. Add lemon juice. Chill
Pour over peaches and ice cream
Ask for Stephen Shoaf
P.O. Box 549
303 Long Avenue
Port St. Joe, FL 32456
Tel: 850.229-8217 Fax: 850.229.8392
eMail: wshoaf@theappliancesolution.com
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