| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter, melted |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Dry sherry |
| 1 |
c |
A-1 Steak sauce |
| 2 |
tb |
Flour |
| 3 |
tb |
Water |
| 24 |
|
Oysters |
INSTRUCTIONS
Salt & Pepper
In medium saucepan, combine butter, lemon juice, sherry, and steak sauce.
Cook over low heat. Blend flour and water together. Slowly stir into sauce
being careful not to let boil. Add oysters to sauce and heat for 1 minute.
Adjust seasonings to taste with salt and pepper. Transfer to chafing dish
to keep warm. If oysters are to be eaten immediately they can be placed in
a shallow baking or serving dish.
From: Rare Collections, by the Junior League of Galveston
Food & Wine RT [*] Category 2, Topic 2 Message 227 Thu Feb 11, 1993
YLR.ROSE [Cafe Queen] at 16:37 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
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