Minced Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the oysters in their own liquor. Drain and mince, but not too fine. Put into the saucepan a tablespoonful of butter, and, when melted, add the parsley (chopped fine), the herbs and the mushro...
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Ingredients
- 4 Dozen Oysters
- A Gill of Oyster Liquor
- ½ Can of Mushrooms
- A Gill of White Wine
- The Yolks of 3 Eggs
- A Tablespoonful of Butter
- A Gill of Rich Cream
- A Tablespoonful of Flour
- Parsley, Chives and Thyme, Chopped Fine
- Lemon, Parsley and Olives to Garnish
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