Oysters Bienville

Oysters Bienville



1/8 # bacon
4 oz. sliced mushrooms
4 cloves garlic-minced
1/4 bunch green onions-chopped
1/2 stick butter (1/8 #)
2 c. flour
1 1/2 qt. milk
1/4 tsp. egg shade food color
1/2 # boiled shrimp diced
1/2 pt. oyster juice
1/2 c. lemon juice
1/2 c. sherry
1/4 c. chopped parsley
6 doz. oysters with shells


Cut bacon into small pieces and fry until brown. sauté mushrooms, garlic and green onions. Add butter and when it has melted, blend in flour. Cook slowly 5 minutes, then gradually stir in milk. After sauce thickens, add egg coloring, shrimp, oyster juice, lemon juice, sherry, and parsley. Simmer slowly 15 minutes.

Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Put a raw oyster ( at room temperature) on each shell and top with sauce. Place under broiler (6 inches from heat) until heated thoroughly and browned on top.  Serves 12.  © 1984 John Albrecht, CEC