SAUCE A LA CHAMBORD

      Title: SAUCE A LA CHAMBORD
  Categories: Wildgame, Spices
       Yield: 1 Servings
  
       1 tb Butter
       1    Onion, large, chopped
       1    Thyme, sprig
       1    Bay leaf
       3    Tomatoes, large
       1 pt Oyster liquor
            Salt & pepper to taste
       6    Mushrooms, sliced thin
       2    Parsley, sprigs
       2    Cloves, mashed
       4    Allspice, ground
            Crawfish tails, chopped-OPT
      12    Oysters, chopped-OPT
  
   Brown onion in butter being careful not to burn. Put in 3 large
   tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor
   which has been heated by blanching the oysters. Season sauce with
   salt and pepper to taste. Recommended for Baked Grouper Source:
   FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
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