oysters Bienville
A dish named in honor of Jean Baptiste Le Moyne, Sieur de Bienville, the founder of New Orleans. Oysters Bienville was created in the late 1930s at one of New Orleans's most famous restaurants, Antoine's. It consists of oysters
ON THE HALF SHELL topped with a
BÉCHAMEL sauce flavored with
SHERRY and
CAYENNE and mixed with sautéed garlic, shallots, mushrooms and minced shrimp. A bread crumb-grated cheese mixture is sprinkled over the top and the oysters are baked on a bed of rock salt until bubbly and browned.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?