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Source: Elegant Irish Cooking
4 servings
1 tablespoon onion, finely diced
1/2 cup sliced mushrooms
4 tablespoons butter
3 tablespoons flour
5 tablespoons milk
5 tablespoons cream
2 teaspoons sherry wine, dry
1/4 cayenne pepper (optional)
1/2 teaspoon parsley, chopped
20 oysters, shucked, liquor reserved
1/2 cup white breadcrumbs
Heat oven to 400 degrees F.
Saute the onions and mushrooms lightly in the butter. Add flour and cook
gently for 2 minutes.
Combine milk and cream. Add to onion-mushroom mixture. Bring to a boil stirring
frequently. Add sherry, cayenne, parsley and oyster liquor to the sauce. Arrange
opened oysters on individual ovenproof plates (cassoulets). Pour over the sauce
and sprinkle the top with the breadcrumbs. Bake 14 minutes and they are golden.
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