Yield: 4 Servings
Measure | Ingredient |
---|---|
6 tablespoons | Fat |
½ \N | Small onion, sliced |
¼ pounds | Fresh mushrooms, sliced |
4 tablespoons | All-purpose flour |
1 teaspoon | Salt |
1 teaspoon | Paprika |
\N \N | Dash of cayenne |
2 cups | Milk |
2 \N | Dozen raw oysters, with |
\N \N | Their juice |
3 \N | Hard-cooked eggs, sliced |
2 tablespoons | Cooking sherry |
Heat fat, add onions and mushrooms. Cook until tender and remove from pan. Blend flour with fat, add seasonings, let boil 2 minutes and add milk gradually. Cook oysters in their own liquor until edges curl and add oysters and liquor to creamed mixture. Add mushrooms, onion and eggs; stir in sherry. Turn into greased casserole and bake at 400F for 15 minutes. Serve on toast or pastry shells. Serves 4 or 5 Source: Heritage Collection ch.