Seafood Ragout (In a Chafing Dish)
(Easy Entertaining, Georgia State Chapter PEO, 1957, 14th Printing 1980)
1 pint oysters
2 lbs. shrimp, cooked
1/4 cup flour
1/4 cup butter
3/4 cup cream
Few grains cayenne
1/2 tsp onion juice
1/4 tsp pepper
3/4 cup diced cooked chicken
2 tablespoons sherry
1 tablespoon finely chopped parsley
3/4 lbs. mushrooms
Salt to taste
Heat oysters until edges curl. Make sauce of butter, flour and cream. Add seasonings, then remainder of ingredients. Serve hot.
No comments:
Post a Comment