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| 2 | Bunches shallots; chopped fine |
| 1 | Bunch parsley; finely chopped |
| 1/2 | White onion finely chopped |
| 1 x ca. 1/2 Liter | milk |
| 1 x ca. 1/2 Liter | Oyster water |
| 1 x ca. 450 g | margarine |
| 1 Tasse | flour |
| 4 klein | Dozen oysters |
| 1 x ca. 450 g | Crabmeat |
| 1 x ca. 30 g | Worcestershire Sauce |
| 1 Teelöffel | tabasco |
| 1 Teelöffel | salt |
| 1 Tasse | bread crumbs |
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Put milk and oyster water in a 1/2 gallon pot; let boil. Melt margarine; combine with flour and cook for 5 minutes. Add milk- oyster water mixture; stir and pour over shallots and parsley with onions. Boil oysters until edges curl. Mix with crabmeat and combine with sauce; cook 27 minutes. Add Worcestershire, Tabasco and salt. In eight casseroles put six oysters each. Cover with combination sauce, sprinkle with bread crumbs; dampen with margarine and bake under flame until golden brown. Will serve 8.
Pascale's Manale Restaurant
1838 Napoleon Avenue
New Orleans, La
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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