Title: PANNED OYSTERS
  Categories: Wildgame, Seafood
       Yield: 1 Servings
  
      24    Oysters
       1 tb Wine, sherry
       2 tb Butter
   1 1/2 oz Cream
            Salt & pepper to taste
  
   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
  
 

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

©The Cyber Web inc & kitchenbee.com