Real Vermont Cooking

Ingredients 30 oysters and liquid 2 sheets of 8.5 x 13 puff pastry 1 egg beaten 1/4 c. melted butter 1/2 c. diced Andouille sausage 1 tsp garlic chopped 1/4 c. sliced mushrooms 1/4 c. green onions 1/4 c. diced tomatoes 1/4 c. bell pepper 2 oz. champagne or white wine 1 c. heavy whipping cream 1/4 # cold butter chips Salt and pepper to taste Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter. Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the butter goes in. Continue swirling or the butter may break if left to overheat. Season with salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace the top pastry. Serves 8.

INGREDIENTS 2 tablespoons fresh butter 2 tablespoons green onions, sliced 1 tablespoon dry shallots, minced 1/4 tablespoon garlic, minced 1/2 cup white wine Juice of 1/4 lemon 1 3/4 cup medium bechamel sauce 1 1/2 tablespoons fresh dill (1 tablespoon dried) 1 1/2 pounds fresh boiled crawfish tails Salt to taste Pinch cayenne pepper 18 oysters, shelled Directions: Saute onions, garlic and shallots in butter for 2 minutes without browning. Add wine and lemon juice, reduce by half. Add bŽchamel sauce and dill and reduce by another third. Add crawfish tails and simmer 10 minutes. Salt to taste and add a pinch of cayenne pepper. To serve put mixture on oysters and place on rock salt. Sprinkle with freshly Grated parmesan cheese and bake in 350 degree oven until cheese is golden. Garnish with a boiled crawfish and serve. Serves 6.

INGREDIENTS 24 oysters with liquid 2 cups onions, chopped 1 quart fish stock 12 ounces heavy cream 1 cup flour 1/2 cup margarine 1 teaspoon parsley, chopped Salt and pepper to taste 2 cups diced potatoes, boiled Directions: Saute onions and 1/4 cup margarine 2 to 3 minutes. Add oysters and liquid and simmer 4 to 5 minutes. Add fish stock and bring to a boil. Reduce heat and simmer for about 8 minutes. Mix flour with margarine. Add to mixture for thickness. Simmer for 6 minutes. Add cream, parsley and potatoes; simmer for 3 minutes. Salt and pepper to taste. Serves 10 to 12.

Ingredients 1 loaf stale french bread 2 dozen Louisiana Oysters 1/2 # chicken or turkey liver 1/2 tsp cayenne pepper 1/2 tsp white pepper 1 tsp paprika 1/2 c. pecan meat Pinch of sage 1 tsp thyme 1 c. cornmeal 2 eggs beaten 3 medium onions chopped 2 cups chopped celery 3 tsp butter or oil Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350º until the internal temperature reaches 140 º.