Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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