Creme D'Artichaux Aux Huitres
3 Green Onions -- finely chopped 2 Tbsp Butter 1 Dz Large Oysters 1 Qt Chicken Stock 1 14 Oz. Can Artichoke Hearts Pinch Tarragon Pinch Chervil 1 C Light Cream 4 tbsp Chopped Parsl...
Ingredients
- 3green onions -- finely chopped
- 2Tbspbutter
- 1dz large oysters
- 1qt chicken stock
- 114 oz. can artichoke hearts
- 4tbspchopped parsley -- for garnish
Directions
- 1
3 Green Onions -- finely chopped 2 Tbsp Butter 1 Dz Large Oysters 1 Qt Chicken Stock 1 14 Oz
- 2
Can Artichoke Hearts Pinch Tarragon Pinch Chervil 1 C Light Cream 4 tbsp Chopped Parsley -- for garnish Cook onions in butter in a large ski
- 3
Add the oysters and their liquid and simmer very gently, just until the oysters plump a little on the edges
- 4
Do not overcook
- 5
Remove oysters immediately with a slotted spoon and set aside
- 6
Add the chicken stock to the skillet
- 7
Drain the artichokes and add their juices to to the the stock and pan juices
- 8
Add tarragon, chervil, salt, and pepper, and simmer mixture uncovered until it is reduced to about 3 cups