Name: Oysters Bienville
Yield: Makes 4 servings
Ingredients: 1 bunch shallots, finely chopped; 2 tablespoons butter; 2 tablespoons flour; 1/2 cup chopped mushrooms; 2/3 cup chicken broth; 1 egg yolk; Ice cream salt; 1/3 cup dry white wine; Salt and cayenne pepper to taste; 2 dozen oysters on the half shell; 1/2 cup seasoned bread crumbs; 1/4 cup grated Parmesan cheese

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Oysters BienvilleLara Ferroni

Editor's note: Oysters Bienville is usually served as an appetizer. Created at Antoine's Restaurant in New Orleans, it is also found on many menus throughout the city and there are several versions. This one by the late Leon E. Soniat, Jr., is easy to prepare and quite authentic.

Recipe notes

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