Yield: 1 Servings
Measure | Ingredient |
---|---|
36 \N | Oysters, large |
1 tablespoon | Parsley, minced |
½ pint | Cream |
1 tablespoon | Butter |
2 \N | Egg yolks |
1 teaspoon | Thyme, minced |
1 teaspoon | Mace |
1 \N | Bay leaf |
\N \N | Salt & pepper to taste |
Drain oysters and chop finely. Rub butter and flour into smooth paste. Add cream. Bring to a boil, then remove from fire and add well-beaten eggs and seasonings. Stir in the oysters. Fill cleaned oyster shells with mixture, top with crumbs and butter and brown in a baking pan in a quick oven for approximately five minutes, until brown. Source: FISHES AND FISHING IN LOUISIANA, PUBL 1933 Recipe date: 01/17/33