Established in 1953, the Bon Ton Cafe is the oldest Cajun restaurant in New Orleans. Run by the Pierce family since opening, the Bon Ton serves the authentic, more traditional preparations of Cajun cuisine from century-old family recipes created along the bayous of South Louisiana. Here is a dish named for the founder of the restaurant Al Pierce.
1 dozen Oysters (freshly shucked)
2 cups Flour
1/4 cup Margarine
1 teaspoon Paprika
1 teaspoon Parsley, chopped
1/2 cup Beef Broth (bouillon)
3 cups Frying Oil
Juice of 1/2 Lemon
Salt to taste (1/4 teaspoon)
Pepper to taste (1/4 teaspoon)
Dust oysters in flour. Deep-fry in preheated oil (350 degrees) until golden brown. Remove and drain.
Melt margarine in skillet. Add beef broth and simmer until mixture thickens slightly. Place fried oysters in mixture. (The bottoms of the oysters become soaked while the tops remain crisp.) Season with salt, pepper and lemon and sprinkle lightly with paprika.
Place in broiler until oysters brown slightly. Sprinkle with parsley and serve around bouillon rice, adding sauce from oysters.
1 cup cooked Rice (place on side)
1 teaspoon Margarine
1/4 cup Beef Broth (bouillon)
1/4 cup Mushrooms, chopped
1/4 cup Onions, chopped
1/4 teaspoon Salt
1/4 teaspoon Pepper
Sauté margarine, onions, broth, mushrooms, salt and pepper until onions are clear. Add to cooked rice and stir oven low heat until rice absorbs the liquid.
Mound rice on plate, surround with Oysters Alvin, and serve.