Panned oysters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Oysters | |
| 1 | tablespoon | Wine, sherry |
| 2 | tablespoons | Butter |
| 1½ | ounce | Cream |
| Salt & pepper to taste | ||
Directions
Put butter in saucepan. When hot add the oysters. Cook until the edges begin to curl, then add cream, sherry and seasonings. Serve on toast.
Source: FISHES AND FISHING IN LOUISIANA, PUBL 1933 Recipe date: 01/17/33
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