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Creamed Oysters

  • 1 cup cream sauce
  • Salt
  • Pepper
  • Paprika
  • Celery salt
  • 1 pint oysters
Make the cream sauce. Season with salt, pepper, paprika and celery salt.

Parboil the oysters in their own liquor until they begin to curl. Drain and add the oysters to the sauce.

Serve on slices of buttered toast, in puff-paste patties, in vol-au-vent or in croustade boxes.
Submitted by Tess M May 29, 2010
15 min 30 min 45 min
Recipe Rascal