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Don's Oysters Bienville Recipe

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This recipe for Don's Oysters Bienville, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Friday, July 15, 2005


1 bunch green onions, chopped fine
1/4 lb. butter
3 T flour
1 pint chicken broth
1 can chopped mushrooms
1/4 c. cheddar cheese
1/8 t. paprika
3 egg yolks
3 oz. white wine (dry sauterne or sherry)
1/2 c. evaporated milk
salt, black pepper and hot pepper sauce to taste
1/2 lb. shrimp chopped fine
1 t. oregano

Sauce: Mix shrimp, mushrooms and 1 1/2 oz. wine
together. Set aside. Brown onions in butter; add flour
and stir over a low flame until mixture is a light brown.
Add chicken or fish boullion or broth, which has been
heated, slowly -- stirring all the while. Add shrimp,
mushrooms and wine mixture until sauce is smooth and
begins to thicken. Set aside to cool slightly.

Beat egg yolk well, but not too long, with 1 1/2 oz. wine
and the evaporated milk. Slowly pour the warm sauce
into this egg-wine-milk mixture, stirring constantly so it
will stay smooth and not curdle. Add liquor from pre-
baked oyster shells and season to taste. Replace the
whole mixture on the fire and cook over low heat for 10
to 15 minutes until thick, stirring constantly to prevent
lumping or scorching. If too thin, add flour or cornstarch
to thicken. Pur into four separate casseroles or
ramekins and place 10 to 12 oysters in the middle of
mixture; cover with more of the sauce. Sprinkle well
with cheddar cheese, place in 400 degree oven and
bake until golden brown. CAUTION: Make sure
oysters are placed between layers of sauce, as they
will get extremely hard if they are cooked on the bottom.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
From Don's Restaurant in New Orleans.




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