Every summer New Orleans celebrates White Linen Night, the city’s declaration that the heat is no excuse not to party. Attended by those in the know, it’s one of those special evenings unique and long remembered.
And while there are many of New Orleans’ famed dishes to be enjoyed, one is picture perfect for this special event – Oysters Farci, a French classic reinterpreted as only the Big Easy’s skilled chefs can create!
- 18 Taylor Oysters
- 1 hard-boiled egg
- 1 sweetbread, parboiled
- 6 mushrooms, pared and parboiled
- 1 cup of thick cream sauce
- 1 tablespoon of finely minced parsley
- 1 tablespoon of grated onion
- 4 tablespoons of finely minced celery
- 2 level teaspoons of salt
- 1 level teaspoon of paprika
- 1/2 level teaspoon of mustard
- 3/4 cup of fine bread crumbs
- 3 tablespoons of melted butter
- Finely chop the oysters.
- Mix together with egg, sweetbread, and mushrooms.
- Add cream sauce, parsley, onion, celery, salt, paprika, mustard, bread crumbs, and butter.
- Mix thoroughly.
- Fill into well-cleaned deep oyster shells, fill slightly about the edge of the shell.
- Brush with beaten egg.
- Top with fine crumbs.
- Bake in a hot oven for twenty minutes