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1 pint Oysters, shucked (do not drain)
3 Tablespoons Butter or Margarine
3 Tablespoons Flour
1 cup light Cream
1 teaspoon Lemon Juice
1 pinch Nutmeg
1/8 teaspoon Paprika
4 slices Bread, toasted, lightly Buttered
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Drain oysters and reserve 1/4 cup liquor. Melt butter in a saucepan over moderate heat, blend in flour, slowly add cream, and heat stirring, until thickened. Add reserved liquor, lemon juice, nutmeg and paprika, reduce heat, and simmer, stirring, 1 minute. Add oysters and cook, swirling pan occasionally, 4-5 minutes just until edges begin to curl. Serve as is or spooned over buttered toast.
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