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Add a photoServings: 4
Ingredients
- 1/4 c. Butter
- 1/2 tsp Salt
- 1/2 tsp Pepper, black
- 1/8 c. Celery, chopped
- 1/8 c. Onions, green, finely minced
- 1/8 c. Onions, white, chopped
- 1/8 c. Pepper, green, chopped
- 1 c. Oysters, chopped
- 2Â 1/2 c. Oyster water
- 8 ounce Oysters
- 1Â 1/2 c. Flour
- 4 lrg Egg yolks
- 6 lrg Egg whites
Directions
- Place the butter and seasonings in a heavy-bottom saucepan over medium heat and add in celery, green onions, white onions, green pepper and chopped oysters. Saute/fry the mix till the vegetables are tender.
- Add in the oyster water and the whole oysters and simmer for 12 to 15 min.
- Add in the flour one-fourth c. at a time. Beat with a wooden spoon till the mix begins to thicken and pull away from the sides of the pan.
- Continue to cook, stirring, for 5 min.
- Beat in the egg yolks, one at a time, with a wooden spoon.
- Whip the egg whites at high speed till they form stiff peaks. When ready to serve, add in the cooled base to the meringue.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 423 | |
| Calories from Fat 163 | 39% |
| Total Fat 18.39g | 23% |
| Saturated Fat 9.51g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 673mg | 28% |
| Potassium 329mg | 9% |
| Total Carbs 44.23g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.99g | 1% |
| Protein 19.29g | 31% |
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