DEVILED OYSTERS II

      Title: DEVILED OYSTERS II
  Categories: Wildgame, Seafood
       Yield: 1 Servings
  
      36    Oysters, large
       1 tb Parsley, minced
     1/2 pt Cream
       1 tb Butter
       2    Egg yolks
       1 ts Thyme, minced
       1 ts Mace
       1    Bay leaf
            Salt & pepper to taste
  
   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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