Oysters
- 4 ounces butter
- 1 quart oysters
- Oyster liquor
- Salt
- Pepper
- 1 tsp paprika
- Dash of Tabasco sauce
- 2 Tbsp celery, chopped
- Juice of 1/2 lemon
- 1 pint cream (optional)
Melt the butter in a saucepan. Add the oysters and the strained liquor. Flavor with salt, pepper, paprika and a dash of Tabasco sauce. Put in the chopped celery and squeeze in the lemon juice. Cook for 4 minutes (be patient, you rascal).
Adding cream to the broth of the oysters makes the dish richer.
Serve on hot toast.
Adding cream to the broth of the oysters makes the dish richer.
Serve on hot toast.
Submitted by May 29, 2010
15 min 30 min 45 min
15 min 30 min 45 min