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A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters, Cherries
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La Belle Cuisine
By The Junior League of New Orleans,
1992, B. E. Trice Publishing
2/3 cup oil
2/3 cup flour
2 cups finely chopped onions
1 cup finely chopped green onions
2 cloves garlic, finely chopped
1 1/2 cups finely chopped green
1 cup finely chopped celery
1 bay leaf
1/4 teaspoon thyme
3 cups fresh mushrooms, sliced
4 tablespoons lemon juice
1 stick [1/2 cup/4 ounces] butter
2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
8 dozen small oysters
1 1/4 cups French bread crumbs
Make dark brown roux*
with oil and flour. Add onions, green onions,
garlic, green pepper,
celery, bay leaf and thyme. Cook until very tender,
about 45 minutes.
In separate pan, melt butter, add 1 teaspoon lemon juice,
stir. Sauté them until the water from mushrooms has
evaporated (about 5-7 minutes). Then add to the sauce. Season with salt,
pepper, cayenne, and Worcestershire. (This sauce is better done the day
When ready to serve, heat sauce. Drain oysters and place in
a single layer
in shallow pan and bake at 400 degrees [F] until just curled,
about 5 to 6 minutes. Using a slotted spoon, transfer oysters to sauce.
lemon juice and bread crumbs. Blend well and pour into a
dish or into individual ramekins. Heat in 400 degrees [F] oven
hot. Eight portions.
* [To make roux: In a saucepan,
heat oil over medium heat until just smoking.
Whisk in flour, a little at
a time and cook, whisking constantly, until roux
becomes smooth and thick.
Continue to cook, constantly stirring with a
spoon and reaching all over
bottom of pan, until roux darkens to a rich
brown nutty color, about 25
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