Deluxe sauce a la chambord
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Recipe by: joselita
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb Butter
1 Onion, large, chopped
1 Thyme, sprig
1 Bay leaf
3 Tomatoes, large
1 pt Oyster liquor
Salt pepper to taste
6 Mushrooms, sliced thin
2 Parsley, sprigs
2 Cloves, mashed
4 Allspice, ground
Crawfish tails, chopped-OPT
12 Oysters, chopped-OPT
Brown onion in butter being careful not to burn. Put in 3 large
tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor
which has been heated by blanching the oysters. Season sauce with
salt and pepper to taste. Recommended for Baked Grouper Source:
FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
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