3 tb Butter
1/8 cup of Onions, green, chopped
8 oz Oysters
1 1/2 cup of Oyster water
1/2 teaspoon of Thyme
1/2 teaspoon of Oregano
1/2 teaspoon of Basil
1 Garlic clove
2 tb Butter
2 tb Flour
1 cup of Cream, heavy
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
Saute the green onions in butter until they're soft then add oysters,
oyster water, thyme, oregano, basil and garlic. Stir gently.ake 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
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini
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