Creamed Oysters on Toast
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 pint oyster meat, (2 cups)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup half and half cream
- 4 egg yolks, beaten
- 2 teaspoon lemon juice
- 2 tablespoons fresh parsley, minced
- 6 Toast Rings, Link in Notes
Instructions
- To a saucepan, add the oysters and liquid they came in until the edges curl, about 7-10 minutes. Drain.
- In a saucepan, melt the butter. Stir in the flour until smooth. Slowly stir in the broth, stir continuously until thickened to make the sauce.
- Stir in the cream.
- Add a little of the sauce to the egg yolks and stir together, now add the egg yolks to the sauce, stir constantly until thickened.
- Add the drained oysters and stir in and heat through.
- Stir in the lemon juice and parsley.
- Serve over Toast Rings, enjoy.
Notes
Low cost per serving.
Additional recipe: Toast Rings.
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