Oyster casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Fat |
| ½ | Small onion, sliced | |
| ¼ | pounds | Fresh mushrooms, sliced |
| 4 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| Dash of cayenne | ||
| 2 | cups | Milk |
| 2 | Dozen raw oysters, with | |
| Their juice | ||
| 3 | Hard-cooked eggs, sliced | |
| 2 | tablespoons | Cooking sherry |
Directions
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.