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–+ servings

Creamed Oysters on Toast

Adapted from a recipe in the Casserole Cook Book, page 107.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.