Creamed oysters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Oysters | |
| 2 | tablespoons | Butter |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cracker crumbs |
| ½ | pint | Cream |
| 1½ | ounce | Wine, sherry |
| ⅛ | teaspoon | Mace |
| 2 | Bay leaves | |
| 1 | pint | Water, boiling |
Directions
Scald and drain oysters. Put oyster water in saucepan with butter, mace, bay leaves, salt and pepper. Bring to a boil, then add cracker crumbs, cream and sherry. Boil and add oysters, cook two minutes more. Serve on toast. Source: FISHES AND FISHING IN LOUISIANA, publ 1933 Recipe date: 01/17/33