Creamed Oysters with Buttered Bread
Creamed Oysters with Buttered Bread recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
oysters
shucked, do not drain |
*
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | pinch |
nutmeg
|
*
|
| ⅛ | teaspoon |
paprika
|
|
| 4 | slices |
bread
lightly buttered, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
oysters
shucked, do not drain |
*
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
light cream (half&half)
|
|
| 5 | ml |
lemon juice
|
|
| 1 | pinch |
nutmeg
|
*
|
| 0.6 | ml |
paprika
|
|
| 4 | slices |
bread
lightly buttered, toasted |
|
Directions
Drain oysters and reserve ¼ cup liquid.
Melt butter in a saucepan over moderate heat, blend in flour, slowly add cream, and heat stirring until thickened.
Add reserved liquid, lemon juice, nutmeg and paprika, reduce heat and simmer, stirring 1 minute.
Add oysters and cook, swirling pan occasionally, 4 to 5 minutes until edges begin to curl.
Serve as is or spooned over buttered toast.
