| | Saucy Oysters and Eggs 1 pint of oysters, fresh or frozen
1 tablespoon of butter or margarine, melted
1 tablespoon of all purpose flour
1/2 teaspoon of salt
One 10 ounce can of condensed cream of celery soup
1/3 cup of evaporated milk
2 hard cooked eggs, sliced
One 2 ounce can of mushroom stems and pieces, drained
2 tablespoons of chopped pimento
2 tablespoons of chopped parsley
4 large baking powder biscuits or patty shells |
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Thaw the oysters if frozen. Drain the oysters, reserving the liquid. Remove and remaining shell particles. Melt the butter in a 2 quart saucepan, add oysters and oyster liquor. Cook slowly until the edges of the oysters begin to curl, stirring constantly. Stir in the flour and salt. Add the soup and milk. Cook, stirring constantly, until the sauce is smooth and hot. Add eggs, mushrooms, pimento and parsley, mix well and heat. Spoon over split hot baking powder biscuits or into patty shells. Makes 4 servings
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