Recipe By : The New Doubleday Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Luncheon Seafood
Theme Week
Amount Measure Ingredient -- Preparation Method
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1 pint oysters, shucked -- (do not drain)
3 tablespoons butter -- or margarine
3 tablespoons flour
1 cup light cream
1 teaspoon lemon juice
1 pinch nutmeg
1/8 teaspoon paprika
4 slices bread, toasted -- lightly buttered*
Drain oysters and reserve 1/4 cup liquor. Melt butter in a saucepan
over moderate heat, blend in flour, slowly add cream, and heat stirring,
until thickened. Add reserved liquor, lemon juice, nutmeg and paprika,
reduce heat, and simmer, stirring, 1 minute. Add oysters and cook,
swirling pan occassionally, 4-5 minutes just until edges begin to curl.
Serve as is or spooned over buttered toast.
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NOTES : * OPTION: l you might want to use hot tea biscuits, split,
buttered. Sprinkle with minced parsley and serve.
The New Doubleday Cookbook
Jean Anderson,
Copyright 1975, 1984 by Doubleday & Company, Inc.
ISBN 0-385-19577-X
