 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 36 |
|
This was my great-grandmother's recipe. It is unusual because of the egg yolks. My father and mother told me she was a great cook. Relatives today still follow her recipe and so do I...sometimes I add 1/2 cup of minced onions and a dash of Worcestershire Sauce. Ingredients:
1 quart oyster, shucked and unwashed |
1/4 cup butter, cut in pieces |
1 cup milk |
1 cup cream |
2 egg yolks, beaten well |
salt and pepper |
Directions:
1. Check for bits of shell in the oysters.
2. Put a little bit of butter in saucepan - melt to cover the bottom of pan.
3. Pour oysters and their liquid in the hot saucepan. Cook over low heat until edges of oysters curl.
4. Remove any scum that forms on top of liquid.
5. Add rest of butter, stirring until it melts.
6. To the bowl with beaten egg yolks, add milk and cream. Stir well to blend together. Slowly pour into oysters. Stir well.
7. Do NOT boil. Add salt and pepper to taste.
|
|