Yield: 8 servings
Measure | Ingredient |
---|---|
1 pint | Oysters |
2 pounds | Shrimp, cooked and peeled |
¼ cup | Butter |
¾ pounds | Mushrooms |
¾ cup | Cream |
¼ cup | Flour |
1 dash | Cayenne |
1 x | Salt to taste |
2 drops | Onion juice |
¼ teaspoon | Pepper |
¾ cup | Chicken, cooked and diced |
2 tablespoons | Sherry |
1 teaspoon | Parsley, finely chopped |
Parboil oysters. Make sauce of cream, flour and butter. Add seasoning, then shrimp, mushrooms, chicken, oysters, sherry and parsley. Heat through.
Serve hot. "Charleston Receipts" formatted by Mary Bowles.