CREAMED OYSTERS

      Title: CREAMED OYSTERS
  Categories: Wildgame, Seafood
       Yield: 1 Servings
  
      24    Oysters
       2 tb Butter
     1/8 ts Pepper
     1/2 ts Salt
       1 tb Cracker crumbs
     1/2 pt Cream
   1 1/2 oz Wine, sherry
     1/8 ts Mace
       2    Bay leaves
       1 pt Water, boiling
  
   Scald and drain oysters. Put oyster water in saucepan with butter,
   mace, bay leaves, salt and pepper. Bring to a boil, then add cracker
   crumbs, cream and sherry. Boil and add oysters, cook two minutes
   more. Serve on toast. Source: FISHES AND FISHING IN LOUISIANA, publ
      1933    Recipe date: 01/17/33

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