Cooking For 1966 CREAMED OYSTERS WITH CHEESE

Press, Volume CV, Issue 31028, 6 April 1966, Page 2

Cooking For 1966 CREAMED OYSTERS WITH CHEESE

I By

CELIA TIMMS]

The delectable oyster is in aeason and although many prefer this gastronomic delight au naturelie, it can be made into many delicious concoctions. One that finds favour with most oyster eaters is the following method for making creamed oysters with cheese. You Will Need: 1 pint of fresh oysters 2 tablespoonfuls of butter 2 tablespoonfuls flour 1 cup of oyster liquor i teaspoon salt Pinch of paprika 1 teaspoon lemon juice i teaspoon Worestershire sauce 1 teaspoon dry sherry 2 eggs Pinch of nutmeg Dried breadcrumbs Grated cheese h Parsley.

Method: Drain the oysters, reserving the liquor. Melt butter in a pan then add flour and stir until blended.' Slowly add the oyster liquor, the salt and paprika. When sauce is smooth and boiling add the oysters, but do not allow to boil any more. When oysters are thoroughly heated, add lemon juice, Worcestershire sauce, sherry and nutmeg. Taste for seasoning. Beat egg yolks and pour some of the sauce over them, beating constantly. Return to the pan and permit to thicken slightly by cooking about one minute. Pour into a greased baking dish or preferably individual darioles. Cover the top with breadcrumbs, dot with butter and sprinkle with grated cheese. Brown under the grill and before serving sprinkle with chopped parsley