Best 2 Antoines Oysters Bonne Femme Recipes

ANTOINE'S OYSTERS BONNE FEMME

Steps:

• Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
• Keep oysters warm; strain off liquor and reserve.
• Preheat oven to 400°F.
• Butter either a one quart souffle dish or six 1/2 cup ramekins.
• Melt the butter in a saute pan and stir in flour.
• Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
• Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
• Bring mixture to a boil then lower heat and simmer for 15 minutes.
• Fold in the oysters and crabmeat gently.
• pour the mixture into the souffle dish or the individual ramekins.
• Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
• Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
• Remove from oven and serve immediately.

OYSTERS ROCKEFELLER - ANTOINE'S RECIPE

Steps:

• 1. Fill two oven-proof baking dishes halfway with rock salt. 2. Shuck oysters over a bowl to catch their liquid. Discard flat top shells and loosen oyster from bottom shell with a knife. Put six oysters on rock salt in each baking dish. Chill. 3. Melt butter in a two-quart saucepan. Add flour and cook stirring until smooth, about two minutes. Add liquid from oysters and cook stirring until thickened to a paste, about two minutes. Stir in scallions, celery, tarragon, parsley, cayenne, salt, and white pepper. Reduce heat to medium-low and cook until soft, about one hour. 4. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about two minutes. 5. Preheat broiler to high. Put paste into a pastry bag with a 1/2-inch fluted tip. Pipe paste completely over oysters. 6. Broil until paste begins to brown and oysters are just cooked through, about 5 - 7 minutes. Serve immediately.