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Oyster Poulette

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      Title: OYSTER POULETTE
 Categories: Entre' or s, Main dishes, Seafood
      Yield: 6 Servings
 
      3    Dz Oysters
      2 tb Flour
    3/4 c  Oyster Liquid
      1 c  Cream
      2 tb Lemon Juice
      1 ds Cayenne Pepper
      4    Egg Yolks
      2 tb Butter
      2    Green Onions -- chopped
      1 tb Fresh Parsley -- chopped
    1/2 c  White Wine, Dry
           Salt To Taste
           Buttered Bread Crumbs
 
  Make a roux of butter and flour, stir until smooth and light brown.
  Add onions and cook for a few minutes. Drain oysters and add 3/4 cup
  of oyster liquid. Simmer for 10 minutes. Beat egg yolks with cream.
  Add seasonings and egg yolk mixture.  Add onions and parsley.
  Continue to cook for 3 minutes.  Add lemon juice and wine. Place in
  individual casseroles or ramekins.  Top with buttered bread crumbs.
  Bake at 350=B0 F until hot and bubbly.
  
  Makes 6 servings.
  
  Source:  Pots, Pans and Pioneers, III
  
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  Recipe By     : John Haygood, Shreveport, LA
  
  From:
 
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