6 servings
| 2 | pints
oysters, shucked |
| 2 | tablespoons
margarine |
| 2 | tablespoons
shallots, finely chopped |
| 1/2 | cup
mushroom, sliced |
| 2 | tablespoons
flour |
| 1 | cup
evaporated skim milk |
| 2 | egg yolks |
| 1/3 | cup white
wine |
| 1 | tablespoon
Worcestershire sauce |
| 1/2 | teaspoon
dried chives |
| 1 | teaspoon
salt |
| 1 | dash
tabasco sauce |
| 1 | tablespoon
lemon juice |
Place the oysters and their
juice in a large skillet over medium heat. Cook just until the
edges begin to ruffle - do not overcook. Remove from heat. Drain
oysters, reserving juice.
Melt margarine in medium saucepan, add shallots and mushrooms.
Cook over medium heat until shallots are translucent and
mushrooms are softened. Add the flour. Stir and cook for about 3
minutes. Slowly add one cup of oyster liquid and evaporated skim
milk, stirring with a wire whisk until smooth. Cook, stirring,
until heated through. Return oysters to mixture.
In a bowl, combine the egg yolks, wine, Worcestershire sauce,
chives, salt Tabasco sauce, and lemon juice. Beat well and add to
oyster mixture. Stir and heat until piping hot
Nutrition Facts
Amount Per Serving: Calories
219 - Calories from Fat 87
Percent Total Calories From: Fat
40%, Protein 30%, Carbohydrate 27%
Totals and Percent Daily Values (2000
calories): Fat 10g, Saturated Fat 2g,
Cholesterol 161mg, Sodium 678mg, Total Carbohydrate 15g, Dietary
Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 1397 units, Vitamin C
11 units, Calcium 0 units, Iron 12 units
Prep: 0:15 Cook: 0:15 Stand: 0:00 Total: 0:30
