Panned oysters
Yield: 1 Servings
Ingredients:
- 24 Oysters
- 1 tb Wine sherry
- 2 tb Butter
- 1 1/2 oz Cream
Instructions:
Salt & pepper to taste Put butter in saucepan. When hot add the oysters. Cook until the edges begin to curl then add cream sherry and seasonings. Serve on toast. Source: FISHES AND FISHING IN LOUISIANA PUBL 1933 Recipe date: 01/17/33
