A lovely, creamy dish that will grace any table. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
As soon as they begin to boil, skim carefully and drain, reserving liquid.
Add 1/2 cup oyster liquid to milk or cream.
Heat butter in a saucepan; add flour and stir well to incorporate.
Add milk/oyster liquid mixture and stir until thickened.
Season to taste with salt, pepper, nutmeg and cayenne.
Add remaining cup of cold milk or cream to well beaten egg yolks.
Place oysters in the white sauce and add to egg mixture.
Cook, stirring frequently to preven scorching, until eggs thicken; remove from heat immediately.
Serve with a border of puff pastries, buttered toast, or baking powder biscuits.
Nutrition Facts :
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