From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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

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