From Diana Rattray,
Your Guide to Southern Food.
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• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup oyster liquor
• 1 1/2 cups heavy cream
• salt and pepper to taste
• 2 egg yolks
• 1 pint oysters
• 2 tablespoons dry sherry
• patty shells or toast points
• chopped parsley, for garnish

Melt butter in a large saucepan and blend in flour; let cook slowly for 2 minutes. Stir in oyster liquor and 1 cup heavy cream. Continue stirring until sauce is thickened and smooth. Season with salt and pepper. In a small bowl, whisk egg yolks with remaining 1/2 cup heavy cream.

Gradually stir cream and egg yolk mixture into hot cream mixture. Continue stirring until heated through, but do not boil. Heat oysters in their remaining liquor. Add sherry to hot sauce mixture, then add heated oysters. Keep creamed oysters warm over hot water (not boiling) until ready to serve. Serve in patty shells or over toast points. Garnish with chopped parsley, if desired.
Serves 4 to 6.

Seafood Recipes Index
Shrimp Recipes Index
Fish Recipes Index
Main Dish Casseroles

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