From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute onions and parsley in butter until tender. Add flour and blend. Drain oysters, reserving liquor. Cut oysters into pieces and add to flour mixture. Cook a few minutes until edges of oysters curl. Stir in reserved oyster liquor; continue stirring while slowly adding hot milk, salt and cayenne. Do not boil. Add a dash of paprika to each serving.
SERVES: 4 - 6
- 2 Tablespoons minced green onions with tops
- 2 Tablespoons minced parsley
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 jar (12 ounce) fresh oysters
- 3-1/2 cups milk, heated
- 1 scant teaspoon salt
- Several dashes cayenne
- Paprika
TO PREPARE:
Saute onions and parsley in butter until tender. Add flour and blend. Drain oysters, reserving liquor. Cut oysters into pieces and add to flour mixture. Cook a few minutes until edges of oysters curl. Stir in reserved oyster liquor; continue stirring while slowly adding hot milk, salt and cayenne. Do not boil. Add a dash of paprika to each serving.
SERVES: 4 - 6
