OYSTERS EDWARD | Recipies from New Orleans, LA Restaurants | New Orleans Restaurants | New Orleans D
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Cooking tools:
- Oyster knife
- Deep fryer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Stove
- Slotted spoon
- Paper towel
- Plate
Ingredients
- 2 T Butter
- 4 Medium Ripe Tomatoes, seeded and minced
- 1 lb Tasso, minced (see note below)
- 1 1/2 c Heavy Cream
- 36 Oysters in their shells
- 1 or 1 1/2 c Corn Flour
- Oil for deep frying
- 1 c Sour Cream
- Salt
- Black Pepper
- Fresh Parsley, chopped for garnish
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