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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


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This recipe for OYSTERS BIENVILLE, by , is from Richard & Bessie Lee Hairston Family Reunion Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

In Honor Of Virginia L. LANGSTON


ice cream salt
1 doz. oysters on half shell
1 bunch shallots, chopped
1 Tbsp. butter
1 Tbsp. flour
1/2 c. chicken broth
1/2 c. shrimp, minced
1/3 c. white wine
1/3 c. mushrooms, minced
1 egg yolk, beaten
salt and pepper to taste
Tabasco sauce
bread crumbs
grated cheese

Spread ice cream salt in large, shallow baking pan. Place oysters over salt. Bake at 350 for 6 to 8 minutes or until thoroughly heated. Saute shallots in butter in skillet until brown. Stir in flour, cook until brown. Add chicken broth gradually, stirring constantly, until smooth. Add shrimp and mushrooms, mix well.
Beat wine into egg yolk gradually. Stir a small amount of hot mixture into egg yolk; stir egg yolk into hot, mixture, stirring constantly. Season with salt and pepper. Add Tabasco sauce. Simmer for 10 to 15 minutes, stirring constantly. Spoon sauce over each oyster. Sprinkle bread crumbs, paprika, and grated cheese over each. Bake at 350 for 12 minutes or until brown.




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