Recipe By : Nellie Lyle Pattison's-Canadian Cook Book
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups & Stews
Theme Week
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups top milk -- * see note
2 tablespoons crackers -- finely crushed
2 tablespoons butter
3/4 teaspoon salt
1 dash pepper
1 pint oysters
parsley
green onion
* top milk I think if I remember my teen years was the cream that rose
to the top of the milk before milk was homogenized.
Heat the milk and crumbs in a double boiler. Add the juice from the
oysters, the seasoning and the butter. When the milk is hot and the
butter melted, add the oysters. Cook until the oysters are plump and
the edges begin to curl. Serve at one. Sprinkle chopped chives or
green onions and parsley.
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NOTES : Revised by Helen Wattie and Elinor Donaldson. Published by The
Ryerson Press - Toronto (29th Printing, 1965). This book was copyright
Canada 1923, 1953, 1961 by The Ryerson Press Toronto
