Creamed oysters

Yield: 1 Servings

Measure 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

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

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