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