Salmon And Oysters En Casserole Recipe
Ingredients
| 2 tall cans (1 lb. each) red salmon | ||
| 2 jars (12 oz. each) oysters | ||
| Butter | 1/2 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| Sherry | 4 Cup (16 tbs) | |
| Sweet basil | 1 Teaspoon, dried | |
| Salt | 2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Monosodium glutamate | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Thin tomato slices | ||
| Small Cheddar cheese slices | ||
Directions
Cut salmon into chunks, and arrange in bottom of a buttered 3-quart casserole.
Poach oysters in their liquor until edges curl; add butter if the liquid evaporates.
Drain; reserve liquid.
Place oysters over salmon.
Melt 1/2 cup butter; stir in flour to make a smooth paste.
Gradually add milk, then reserved oyster liquid, sweet basil, salt, pepper, monosodium glutamate, and lemon juice.
Add the shredded cheese, and heat until sauce is thick and smooth and cheese is melted.
Pour sauce over salmon and oysters.
Bake in a moderate oven (350°) about 30 minutes.
Just before serving arrange tomato slices, topped with small cheese slices, over top of casserole; broil until cheese melts
Poach oysters in their liquor until edges curl; add butter if the liquid evaporates.
Drain; reserve liquid.
Place oysters over salmon.
Melt 1/2 cup butter; stir in flour to make a smooth paste.
Gradually add milk, then reserved oyster liquid, sweet basil, salt, pepper, monosodium glutamate, and lemon juice.
Add the shredded cheese, and heat until sauce is thick and smooth and cheese is melted.
Pour sauce over salmon and oysters.
Bake in a moderate oven (350°) about 30 minutes.
Just before serving arrange tomato slices, topped with small cheese slices, over top of casserole; broil until cheese melts
Chef
