Oysters a la newburg
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Oysters | |
| ½ | tablespoon | Flour |
| 1 | tablespoon | Butter |
| 1 | cup | Cream |
| 2 | Egg yolks | |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Wine, sherry |
| ¼ | teaspoon | Cayenne |
Directions
Melt butter and stir in flour. When well blended, add gradually cream and beat smooth and glossy. Add drained oysters, quartered. When thoroughly heated, add salt, cayenne and sherry. Stir well and add beaten yolks of two eggs. Serve at once, over toast points or heated slices of french bread. Source: FISHES AND FISHING IN LOUISIANA, Publ 1933. Recipe date: 01/17/33