| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Dozen oysters |
| 2 |
tb |
Butter |
| 2 |
tb |
Onion; chopped |
| 1 |
tb |
Flour |
| 2 1/2 |
c |
Milk and oyster liquor |
|
|
Salt & pepper to taste |
| 1 |
tb |
Parsley; chopped |
| 1 |
ds |
Paprika |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
Saut. onion and celery in butter until soft: add flour and stir until
smooth. Add milk; cook and stir until mixture boils. Season to taste with
salt and pepper. Add parsley, paprika, nutmeg and oysters. Cook 2 minutes
or until edges of oysters curl. Never reheat oysters after cooked if it is
to be served later, add oysters right before serving. Serves 2.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”