Curried Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take four dozen fine, large Oysters and drain the Oyster liquor into a saucepan, being careful to extract all pieces of shell, and set it to boil. Wipe the Oysters dry with a clean towel. Put in an...
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Ingredients
- 4 Dozen Oysters
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Flour
- A Gill of Rich Cream, or 2 Gills of Good Milk
- ½ Teaspoonful of Curry Powder
- A Pinch of Corn Starch
- 2 Sprigs of Thyme
- A Bay Leaf
- 3 Sprigs of Parsley
- Salt and Cayenne to Taste
- The Oyster Liquor
- A Cupful of Louisiana Rice, Boiled a la Creole, for Border
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