Spoon sauce over each oyster	Cover with grated cheese

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Oysters Bienville

Source: St. Louis Globe-Democrat, October 4, 1962

Yield: 12 oysters

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Ingredients

• 12 oysters on the half shell.

• 4 green onions chopped fine (use only green tops)

• 2 Tbsp butter

• 3 Tbsp flour

• 1/3 cup white wine

• 2/3 cup milk

• 1/2 cup shrimp, chop

• 1/2 cup mushrooms, chopped

• Ice cream salt

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Preparation

Place ice cream salt in a pie plate. Place oysters on the half shell and arrange shells on the salt.

To make the sauce, fry onions in butter until lightly brown. Add the flour and mix well. Over a low heat, slowly add the milk and wine, stirring constantly. Add finely chopped shrimp and mushrooms. Season to taste. Cook for 10 minutes over the simmer heat, stirring constantly.

Spoon a little sauce over each oyster; cover with bread crumbs and grated cheese. Place in the broiler just until browned.