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1 serving
suggest servings
| 2-5 | each | oysters | |
| 1/2 | pint | cream | |
| 2 | tablespoons | butter | |
| 2 | tablespoons | flour, all-purpose | |
| 1 | tablespoon | parsley leaves | fresh, chopped fine |
| 2 | each | egg yolks | |
| 1 | x | salt and black pepper |
Throw oysters in a sieve so as to drain.
Take out the eyes.
Cut the oysters in half and drain again. Heat cream.
When warm, add the mixed flour and butter and stir until it thickens.
Take from the fire. Add the oysters and last the beaten eggs.
Put into shells. Sprinkle lightly with bread crumbs.
Put in oven in water and bake 5 minutes.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 67mg | 3% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 6% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
Excellent, flavorful recipe! I will definitely use this one over and over!!
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