Panned oysters

Yield: 1 Servings

Measure Ingredient
24 Oysters
1 tablespoon Wine, sherry
2 tablespoons Butter
1½ ounce Cream
Salt & pepper to taste

Put butter in saucepan. When hot add the oysters. Cook until the edges begin to curl, then add cream, sherry and seasonings. Serve on toast.

Source: FISHES AND FISHING IN LOUISIANA, PUBL 1933 Recipe date: 01/17/33

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