Potatoes with oyster sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pints | Oysters |
| 1½ | Stick butter | |
| 1 | Lemon; juice of | |
| 2 | tablespoons | Worcestershire |
| 20 | drops | Tabasco |
| 1 | teaspoon | Dry mustard |
| 1 | Handful chopped parsley | |
| 1 | Clove garlic; crushed --or-- | |
| ½ | teaspoon | Garlic salt |
| 6 | Baked potatoes | |
Directions
Bake potatoes. Mix all ingredients except oysters in saucepan. Simmer a few minutes. Do not boil. Add oysters with juice and cook just long enough for oysters to curl. Slice baked potatoes and put in soup bowl. Pour oysters and sauce over. Serve hot.
MRS BETTY GOULD
COVINGTON, LA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .