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