Oysters Bienville

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Title: OYSTERS BIENVILLE
Categories: Fish
Yield: 6 servings

3 oz Oysters, (boiled until
Edges curl), drained
3 oz Clean oyster shells
1/2 Bienville sauce, cold
1 c Bread crumbs
1 c Grated Parmesan cheese
8 tb Melted butter
Rock salt

Contributed to the echo by: Bill Birner Originally from: Austin Leslie
Here's a popular Creole recipe, not, of course, Cajun, from New
Orleans. If you can get the ingredients, it is a true winner. This is
by Austin Leslie, probably the top Creole-Soul chefs in New Orleans.
This is a "Crescent City Classic." Those of you in Dry Dock will have
to suffer without, or better yet, Come On Way Down Yonder. OYSTERS
BIENVILLE (N.O. pronunciation = Bee-En-Vill, not quite true French)
Preheat 6 pie pans filled with rock salt. Preheat broiler to highest
flame or oven to 475 degrees. Place boiled oysters in shells and
cover each with 2 tbs. cold Bienville sauce.

Sprinkle with bread crumbs and cheese and place on cookie sheets.
Sprinkle melted butter over oysters to moisten amd place under
broiler or in oven until lightly browned and bubbly. Place six
oysters on each pre-heated pie pan and rock salt. Serve 6,
immediately.

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