| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish, Heirloom | 4 | Servings | |
INGREDIENTS
| 6 | tb | Fat |
| 1/2 | Small onion, sliced | |
| 1/4 | lb | Fresh mushrooms, sliced |
| 4 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Paprika |
| Dash of cayenne | ||
| 2 | c | Milk |
| 2 | Dozen raw oysters, with | |
| Their juice | ||
| 3 | Hard-cooked eggs, sliced | |
| 2 | tb | Cooking sherry |
INSTRUCTIONS
Heat fat, add onions and mushrooms. Cook until tender and remove from pan. Blend flour with fat, add seasonings, let boil 2 minutes and add milk gradually. Cook oysters in their own liquor until edges curl and add oysters and liquor to creamed mixture. Add mushrooms, onion and eggs; stir in sherry. Turn into greased casserole and bake at 400F for 15 minutes. Serve on toast or pastry shells. Serves 4 or 5 Source: Heritage Collection ch. Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 23:39:59 -0400 From: Cindy J Hartlin <chartlin@total.net>
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