MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Fish
       Yield: 6 servings
       3 oz Oysters, (boiled until
            Edges curl), drained
       3 oz Clean oyster shells
     1/2    Bienville sauce, cold
       1 c  Bread crumbs
       1 c  Grated Parmesan cheese
       8 tb Melted butter
            Rock salt
   Contributed to the echo by: Bill Birner Originally from: Austin Leslie
   Here’s a popular Creole recipe, not, of course, Cajun, from New
   Orleans. If you can get the ingredients, it is a true winner. This is
   by Austin Leslie, probably the top Creole-Soul chefs in New Orleans.
   This is a “Crescent City Classic.” Those of you in Dry Dock will have
   to suffer without, or better yet, Come On Way Down Yonder. OYSTERS
   BIENVILLE (N.O. pronunciation = Bee-En-Vill, not quite true French)
   Preheat 6 pie pans filled with rock salt. Preheat broiler to highest
   flame or oven to 475 degrees. Place boiled oysters in shells and
   cover each with 2 tbs. cold Bienville sauce.
   Sprinkle with bread crumbs and cheese and place on cookie sheets.
   Sprinkle melted butter over oysters to moisten amd place under
   broiler or in oven until lightly browned and bubbly. Place six
   oysters on each pre-heated pie pan and rock salt. Serve 6,