TODAY’S RECIPE
OYSTERS ON TOAST Melt 2 level tablespoons butter in a pan, add 2 dozen large bearded oysters, and cook until oysters are just plump, but no longer, as they will become hard and tough. Remove oysters, add 2 tablespoons sherry, 2 teaspoons onion juice and salt and cayenne to taste. Add 1 level tablespoon flour, cook until smooth, then add 2 tablespoons cream. Place oysters on well-buttered toast, allowing from 4 to 6 oysters a person, spread or pour over sauce, and place under very hot griller for a few minutes. Serve at once.
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https://paperspast.natlib.govt.nz/newspapers/ST19401005.2.111
Bibliographic details
Southland Times, Issue 24249, 5 October 1940, Page 14
Word Count
96TODAY’S RECIPE Southland Times, Issue 24249, 5 October 1940, Page 14
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