Oyster Patties from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare a puff paste and lay on the ice to cool. Boil the Oysters in their own liquor. Drain, put the butter in the saucepan, and when it is heated, add the grated onion and rub in the flour until ...
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Ingredients
- 4 Dozen Oysters
- ½ Can of Mushrooms
- 2 Tablespoonfuls of Butter
- A Small Onion, Grated
- Salt, Pepper and Cayenne to Taste
- Chopped Parsley
- Lemon Juice
- A Tablespoonful of Cream (Optional)
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