Ingredients for OYSTERS VERSAILLES recipe
2 tablespoons fresh butter 2 tablespoons green onions, sliced
1 tablespoon dry shallots, minced 1/4 tablespoon garlic, minced
1/2 cup white wine Juice of 1/4 lemon
1 3/4 cup medium bechamel sauce 1 1/2 tablespoons fresh dill (1 tablespoon dried)
1 1/2 pounds fresh boiled crawfish tails Salt to taste
Pinch cayenne pepper 18 oysters, shelled
Directions:
Saute onions, garlic and shallots in butter for 2 minutes without browning. Add wine and
lemon juice, reduce by half. Add bŽchamel sauce and dill and reduce by another third.
Add crawfish tails and simmer 10 minutes. Salt to taste and add a pinch of cayenne
pepper.
To serve put mixture on oysters and place on rock salt. Sprinkle with freshly Grated
parmesan cheese and bake in 350 degree oven until cheese is golden. Garnish with a
boiled crawfish and serve. Serves 6.