Oysters Alvin

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Oysters Alvin Ingredients

1 sm Dozen oysters; shucked	1/4 c Basic "Brown Soup Stock"
2 c Flour	1/2 Lemon; juice of
2 c Peanut oil; for frying	Salt & freshly ground black
1/4 Stick butter	1/4 ts Paprika
4 lg Mushrooms; sliced	1 ts Chopped parsley

Instructions for Oysters Alvin

The Bon Ton restaurant in New Orleans is one of my favorite places for really fine food. The bills are not high, the staff is terrific, and the food is generally outstanding. Oh, they have some off nights like all restaurants seem to have, but I have a better time more often at the Bon Ton than just about any place I can name in New Orleans. The food is Cajun and the whole operation is a delight. During one of my recent pilgrimages Wayne Pierce, the proprietor, brought me a new dish and asked me what I thought. He had developed it in terms of Cajun flavors and named it after the original owner of this old New Orleans restaurant. He gave me the recipe and the results will convince you that you should take the next flight to New Orleans, or learn to do more Cajun cooking at home. Actually, this dish is not at all complex. Dredge the oysters in the flour. Deep-fry in hot oil (350?) until golden brown. Set aside. Melt the margarine in a large skillet and saut? the mushrooms until just barely soft. Add the beef stock along with the lemon juice. Simmer 2 minutes. Place the oysters in the skillet. Sprinkle with the salt, pepper, and paprika. Place under a broiler until the oysters are crisp. Do not stir. Serve crisp side up in sauce. Sprinkle parsley over the top. You may wish to correct the seasoning in the sauce or you may wish to remove the crisp oysters to a platter and reduce the sauce. This can be served as an appetizer or main course. If serving as a main course, start with Backwoods Gumbo and then serve Dirty Rice (see recipes) with the oysters. Serves 3-4 as a first course or 2 for dinner. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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