Yield: 2 Servings
Measure | Ingredient |
---|---|
1½ \N | Dozen oysters |
2 tablespoons | Butter |
2 tablespoons | Onion; chopped |
1 tablespoon | Flour |
2½ cup | Milk and oyster liquor |
\N \N | Salt & pepper to taste |
1 tablespoon | Parsley; chopped |
1 dash | Paprika |
1 dash | Nutmeg |
Saut onion and celery in butter until soft: add flour and stir until smooth. Add milk; cook and stir until mixture boils. Season to taste with salt and pepper. Add parsley, paprika, nutmeg and oysters. Cook 2 minutes or until edges of oysters curl. Never reheat oysters after cooked if it is to be served later, add oysters right before serving. Serves 2.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .