About: OYSTER BIENVILLE

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- owl:sameAs
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About: OYSTER BIENVILLE Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

OYSTER BIENVILLE Ingredients: 1/4 cup butter or margarine 3 tablespoon flour 1 clove garlic 1 tablespoon onion juice 1 tablespoon Worcestershire sauce 1/4 teaspoon celery seed 1 2-ounce can mushrooms 3/4 cup liquid 18 medium boiled Louisiana shrimp 1� pints medium Louisiana oysters Parmesan cheese Chef: Catherine Longman

Attributes	Values
rdfs:label	OYSTER BIENVILLE
rdfs:comment	OYSTER BIENVILLE Ingredients: 1/4 cup butter or margarine 3 tablespoon flour 1 clove garlic 1 tablespoon onion juice 1 tablespoon Worcestershire sauce 1/4 teaspoon celery seed 1 2-ounce can mushrooms 3/4 cup liquid 18 medium boiled Louisiana shrimp 1� pints medium Louisiana oysters Parmesan cheese Chef: Catherine Longman
dcterms:subject	SF&SC
abstract	OYSTER BIENVILLE Ingredients: 1/4 cup butter or margarine 3 tablespoon flour 1 clove garlic 1 tablespoon onion juice 1 tablespoon Worcestershire sauce 1/4 teaspoon celery seed 1 2-ounce can mushrooms 3/4 cup liquid 18 medium boiled Louisiana shrimp 1� pints medium Louisiana oysters Parmesan cheese Chef: Catherine Longman Serves: 6 To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.

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