This is an example of a HTML caption with a link.

Category : Sauces
Ratings : 0
Comment(s) : 0

Recipe

3 tb Butter

1/8 c Onions, green, chopped

8 oz Oysters

1 1/2 c Oyster water

1/2 ts Thyme

1/2 ts Oregano

1/2 ts Basil

1 ea Garlic clove

2 tb Butter

2 tb Flour

1 c Cream, heavy

Salt (to taste) Pepper (to taste) Saute the green onions in butter until they're soft then add oysters, oyster water, thyme, oregano, basil and garlic. Stir gently. Make a roux from the butter and flour and add to the above mixture. Simmer this sauce for 5 minutes and then remove it from fire. Add the cream to the sauce and keep the mixture warm. Season with salt and pepper to taste. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans



Rate this recipe :

1   2   3  4   5  




Send this recipe to your friend(s)

Your Name :

Friend #1

Friend #2

Friend #3

Friend #4

Friend #5

Friend #6

Friend #7

Friend #8

Friend #9

Friend #10




Post this recipe to your blog or website




Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):




Comments