Antoines Oysters Bonne Femme Recipes

OYSTERS BIENVILLE

Steps:

• Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown. Sprinkle the shallots with the flour and cook until the flour begins to brown. Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with the salt and cayenne, and cook over a low heat for 15 minutes.
• Heat a pan of ice cream salt in a 400-degree oven for 15 minutes. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese. Return to the oven and bake until the bread crumb mixture is lightly browned. Two dozen oysters served this way will serve four.

ANTOINE'S OYSTERS BONNE FEMME

Steps:

• Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
• Keep oysters warm; strain off liquor and reserve.
• Preheat oven to 400°F.
• Butter either a one quart souffle dish or six 1/2 cup ramekins.
• Melt the butter in a saute pan and stir in flour.
• Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
• Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
• Bring mixture to a boil then lower heat and simmer for 15 minutes.
• Fold in the oysters and crabmeat gently.
• pour the mixture into the souffle dish or the individual ramekins.
• Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
• Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
• Remove from oven and serve immediately.