3 tablespoon butter, in all |
1/2 -cup fine bread crumbs |
1 recipe of prepared oyster dressing |
6 egg whites, beaten stiff |
1 tablespoon olive oil |
6 ounces tasso, diced |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
1 cup chopped tomatoes, peeled and seeded |
1 cup veal reduction |
1/4 cup chopped green onions |
2 dozen shucked oysters |
salt and pepper |
6 fried spinach leaves |
1 tablespoon chopped chives |
essence, recipe follows |
4 tablespoons olive oil |
essence, recipe follows |
1 medium onion, chopped |
1/2 green pepper, chopped |
1/2 red pepper, chopped |
1 tablespoon minced shallots |
1 tablespoon minced garlic |
1 pound shucked oysters, chopped |
1 quart heavy cream |
1 tablespoon hot sauce |
2 tablespoons worcestershire sauce |
3 to 4 cups day-old bread, cubed |
6 eggs, slightly beaten |
salt and black pepper |
1/4 cup chopped green onions, plus 1/4 cup for garnish |
1/4 cup grated parmigiano-reggiano, plus 1/4 cup for garnish |
1/2 cup sizzled leeks |
1 tablespoon brunoise red peppers |
1 tablespoon brunoise yellow peppers |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |