Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans
