Recipe: Sea Food Ragout
Yield: 8 Servings
1 pt Oysters Salt to taste 2 lb Shrimp -- cooked and peeled 2 dr Onion juice
1/4 c Butter
1/4 ts Pepper
3/4 lb Mushrooms
3/4 c Chicken -- cooked and diced
3/4 c Cream
2 tb Sherry
1/4 c Flour
1 ts Parsley -- finely chopped 1 ds Cayenne
Parboil oysters. Make sauce of cream, flour and butter. Add seasoning, then shrimp, mushrooms, chicken, oysters, sherry and parsley. Heat through. Serve hot. "Charleston Receipts" formatted by Mary Bowles.
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From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
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