"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Oysters Carnival Recipe

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This recipe for Oysters Carnival, by , is from The Nelson-Angelo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Angelo
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 c onions, minced
1/2 T garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 t thyme leaves
10 T butter
4 dozen oysters, strained (reserve the liquor) and chopped
1-1/2 c bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
6 lemon wedges for garnish

Directions:
Directions:
In an iron skillet saute the minced onion, garlic, bay, celery and thyme in 6 T of the butter for about 15 minutes. Add the chopped oysters. Moisten 1 c. of the bread crumbs with about 1 c. of the oyster liquor. Add to the above. Simmer for 20-30 minutes. Add 4 T butter and cook until the butter is melted.

Fill the oyster shells with the mixture, and sprinkle the remaining 1/2 c of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375 F oven for 10-15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.

Personal Notes:
Personal Notes:
Chef Warren LeRuth is one of New Orleans' legendary chefs, and his former West Bank Restaurant is missed.

 

 

 

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