Oyster casserole

Yield: 4 Servings

Measure Ingredient
6 tablespoons Fat
½ \N Small onion, sliced
¼ pounds Fresh mushrooms, sliced
4 tablespoons All-purpose flour
1 teaspoon Salt
1 teaspoon Paprika
\N \N Dash of cayenne
2 cups Milk
2 \N Dozen raw oysters, with
\N \N Their juice
3 \N Hard-cooked eggs, sliced
2 tablespoons Cooking sherry

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.

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