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Oysters Sautees
  • 1 dozen large oysters
  • Butter
  • Salt
  • Pepper
Drain the juice from the oysters. Butter the chafing dish well. When hot, place the oysters in single layers. Brown on both sides. While cooking, keep adding a little butter. Season with pepper and salt. When nicely browned, serve hot.
Submitted by Tess M Sep 28, 2009
15 min 30 min 45 min
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