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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Simple and easy...the best! From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
1 quart large oyster |
2 tablespoons butter |
6 slices bread, toasted and buttered |
salt and pepper, to taste |
parsley sprig, for garnish |
Directions:
1. Clean oysters and drain.
2. Place in saucepan and cook until plump and edges begin to curl.
3. Stir oysters with a fork while cooking to prevent sticking.
4. Season with salt, pepper and butter.
5. Place on buttered toast and garnish with parsley.
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