Tuesday, July 11, 2017

New Orleans Veal with Oysters


  • 1 Table spoon of fresh butter or lard
  • 1 Pound of chopped tender veal
  • Salt
  • Pepper
  • Flour
  • 1 Cup of Oyster and Oyster's water
  • Well chopped parsley


  • Make a Brown in a frying pan with the butter or lard
  • Proceed to flavor the Veal with salt and pepper to taste
  • Cook the Veal in the frying pan
  • Add flour and let it come to a good color
  • Add a cup of Oyster's water and parsley
  • Cook for 30 minutes over a slow fire
  • Add Oysters and cook for 5 minutes
    • Do not let the Parsley fry
  • Serve and Enjoy!
    • It may be served in small plates or a piece of toast 
Prepared by Laura C. Rodriguez
July 11, 2017

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