Deviled oysters ii
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Oysters, large | |
| 1 | tablespoon | Parsley, minced |
| ½ | pint | Cream |
| 1 | tablespoon | Butter |
| 2 | Egg yolks | |
| 1 | teaspoon | Thyme, minced |
| 1 | teaspoon | Mace |
| 1 | Bay leaf | |
| Salt & pepper to taste | ||
Directions
Drain oysters and chop finely. Rub butter and flour into smooth paste. Add cream. Bring to a boil, then remove from fire and add well-beaten eggs and seasonings. Stir in the oysters. Fill cleaned oyster shells with mixture, top with crumbs and butter and brown in a baking pan in a quick oven for approximately five minutes, until brown. Source: FISHES AND FISHING IN LOUISIANA, PUBL 1933 Recipe date: 01/17/33
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