OYSTERS A LA NEWBURG

      Title: OYSTERS A LA NEWBURG
  Categories: Wildgame, Seafood
       Yield: 1 Servings
  
      36    Oysters
     1/2 tb Flour
       1 tb Butter
       1 c  Cream
       2    Egg yolks
       1 ts Salt
       2 tb Wine, sherry
     1/4 ts Cayenne
  
   Melt butter and stir in flour. When well blended, add gradually cream
   and beat smooth and glossy. Add drained oysters, quartered. When
   thoroughly heated, add salt, cayenne and sherry. Stir well and add
   beaten yolks of two eggs. Serve at once, over toast points or heated
   slices of french bread. Source:  FISHES AND FISHING IN LOUISIANA,
   Publ 1933. Recipe date: 01/17/33

[ add our full cookbook to your website ] [ Search The Cookbook ]