Reference > Farmer's Cookbook > FISH > Creamed Oysters
  Oyster Fricassee Oysters in Brown Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Creamed Oysters

1 pint oysters
11/2 cups White Sauce II
1/8 teaspoon celery salt

Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters.


CONTENTS · BIBLIOGRAPHIC RECORD
  Oyster Fricassee Oysters in Brown Sauce  
 
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