Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

GOMBO FILÉE with OYSTERS, No. 2
(La Cuisine Creole, 1885)


Fry a tablespoonful of flour in a tablespoonful of lard, let it brown slowly so as not to scorch.

oil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut leeks or onions, a large slice of ham, some parsley, and stir in the browned flour.

Let this cook fifteen minutes; then pour in two quarts of oysters.

et them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filée; if not fresh more will be required.

 

 

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