---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Oyster Casserole
  Categories: Fish, Heirloom
       Yield: 4 Servings
  
       6 tb Fat
     1/2    Small onion, sliced
     1/4 lb Fresh mushrooms, sliced
       4 tb All-purpose flour
       1 ts Salt
       1 ts Paprika
            Dash of cayenne
       2 c  Milk
       2    Dozen raw oysters, with
            Their juice
       3    Hard-cooked eggs, sliced
       2 tb Cooking sherry
  
   Heat fat, add onions and mushrooms.  Cook until tender
   and remove from pan. Blend flour with fat, add
   seasonings, let boil 2 minutes and add milk gradually.
   Cook oysters in their own liquor until edges curl and
   add oysters and liquor to creamed mixture. Add
   mushrooms, onion and eggs; stir in sherry.  Turn into
   greased casserole and bake at 400F for 15 minutes.
   Serve on toast or pastry shells.  Serves 4 or 5
    Source: Heritage Collection ch.
  
 -----

Plain Text Version of This Recipe for Printing or Saving