Deviled Oysters or Clams
Yield
1 servingPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-5 | each |
oysters
|
|
| ½ | pint |
cream
|
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped fine |
|
| 2 | each |
egg yolks
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
oysters
|
|
||
| 237 | ml |
cream
|
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
parsley leaves
fresh, chopped fine |
|
| 2 | each |
egg yolks
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
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.
