Oysters Fricassee Recipe

OYSTERS FRICASSEE

2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper
Dash of cayenne
1 pint oysters, cleaned

Slowly heat butter and seasonings in a saucepan. When hot, add oysters, cover. Shake pan occasionally while cooking. When oysters are plump, remove and keep hot.

Sauce:
1 c. milk and oyster juice
2 Tbsp. butter
2 Tbsp. flour
2 egg yolks
1 tsp. lemon juice

To oyster juice in pan, add milk sufficient to make 1 cup. Make a white sauce from the liquid, butter and flour. Beat eggs until thick, add sauce and lemon juice to eggs. Reheat oysters in sauce, serve on toast or wafers or as desired. Serves 4.

Substitutions: Use 1/2 c. white wine in place of milk.