Creamed oysters

 
                              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