*  Exported from  MasterCook  *

                             Creamed Oysters

Recipe By     : The New Doubleday Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Luncheon                         Seafood
                Theme Week

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          oysters, shucked -- (do not drain)
   3      tablespoons   butter -- or margarine
   3      tablespoons   flour
   1      cup           light cream
   1      teaspoon      lemon juice
   1      pinch         nutmeg
     1/8  teaspoon      paprika
   4      slices        bread, toasted -- lightly buttered*

Drain oysters and reserve 1/4 cup liquor.  Melt butter in a saucepan
over moderate heat, blend in flour, slowly add cream, and heat stirring,
until thickened.  Add reserved liquor, lemon juice, nutmeg and paprika,
reduce heat, and simmer, stirring, 1 minute.  Add oysters and cook,
swirling pan occassionally, 4-5 minutes just until edges begin to curl. 
Serve as is or spooned over buttered toast.

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NOTES : * OPTION:  l you might want to use hot tea biscuits, split,
buttered.  Sprinkle with minced parsley and serve.


The New Doubleday Cookbook
Jean Anderson,
Copyright 1975, 1984 by Doubleday & Company, Inc.
ISBN 0-385-19577-X