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Celery Oysters

  • 20 oysters
  • 1 gill oysters liquor
  • 1/2 cup celery minced
  • 1 gill of cram
  • 2 tablespoons butter
  • 1 gill sherry or Madeira
  • 1 teaspoon each of salt and paprika
Put the oyster-liquid, celery, and paprika in the chafing dish over hot water, and when it comes to a boil simmer three or four minutes; add the butter and the cream, and when these are hot to the point of boiling put in the oysters. Cook until the edges curl, stir in the wine and salt, and serve at once on toast.
Submitted by Cassyjean - Torrington, CT Jul 7, 2009
15 min 30 min 45 min

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