Categories: Fish/sea 
      Yield: 6 servings 
  
      3 oz Oysters, (boiled until              1 c  Bread crumbs 
           Edges curl), drained                1 c  Grated Parmesan cheese 
      3 oz Clean oyster shells                 8 tb Melted butter 
    1/2    Bienville sauce, cold                    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, immediately.