Deviled oysters ii

Yield: 1 Servings

Measure Ingredient
36 Oysters, large
1 tablespoon Parsley, minced
½ pint Cream
1 tablespoon Butter
2 Egg yolks
1 teaspoon Thyme, minced
1 teaspoon Mace
1 Bay leaf
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

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