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OYSTERS VERSAILLES

 

INGREDIENTS

2 tablespoons fresh butter 2 tablespoons green onions, sliced

1 tablespoon dry shallots, minced 1/4 tablespoon garlic, minced

1/2 cup white wine Juice of 1/4 lemon

1 3/4 cup medium bechamel sauce 1 1/2 tablespoons fresh dill (1 tablespoon dried)

1 1/2 pounds fresh boiled crawfish tails Salt to taste

Pinch cayenne pepper 18 oysters, shelled

Directions:

Saute onions, garlic and shallots in butter for 2 minutes without browning. Add wine and

lemon juice, reduce by half. Add bŽchamel sauce and dill and reduce by another third.

Add crawfish tails and simmer 10 minutes. Salt to taste and add a pinch of cayenne

pepper.

To serve put mixture on oysters and place on rock salt. Sprinkle with freshly Grated

parmesan cheese and bake in 350 degree oven until cheese is golden. Garnish with a

boiled crawfish and serve. Serves 6.











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