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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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So easy, so delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate Ingredients:
1 quart oyster |
1 quart whole milk |
2 tablespoons butter |
1 tablespoon parsley, minced |
1/8 teaspoon onion salt (or 1 teaspoon onion juice) |
salt and pepper, to taste |
Directions:
1. Strain oyster liquor into saucepan; heat but do not boil.
2. Heat milk in double boiler; stir in hot oyster broth.
3. Add butter, seasonings, and oysters.
4. When oysters puff and crinkled at the edges, serve at once.
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