Title: Oyster Casserole
Categories: Fish, Heirloom
Yield: 4 Servings

6 tb Fat
1/2 Small onion, sliced
1/4 lb Fresh mushrooms, sliced
4 tb All-purpose flour
1 ts Salt
1 ts Paprika
Dash of cayenne
2 c Milk
2 Dozen raw oysters, with
Their juice
3 Hard-cooked eggs, sliced
2 tb Cooking sherry

Heat fat, add onions and mushrooms. Cook until tender and remove from pan.
Blend flour with fat, add seasonings, let boil 2 minutes and add milk
gradually. Cook oysters in their own liquor until edges curl and add
oysters and liquor to creamed mixture. Add mushrooms, onion and eggs; stir
in sherry. Turn into greased casserole and bake at 400F for 15 minutes.
Serve on toast or pastry shells. Serves 4 or 5 Source: Heritage Collection
ch.
Posted to MM-Recipes Digest V3 #260

Date: Sun, 22 Sep 1996 23:39:59 -0400

From: Cindy J Hartlin