- 2 dozen fresh oysters
- 1 cup cream
- 5 tbspns butter
- 6 tbspns flour
- 1 cup water
- 1/2 tspn Tabasco sauce
- Salt and pepper to taste
Put oysters and liquor into a saucepan, and add 1 cup of water. Bring liquid to a simmer, and cook until edges of oysters curl, about 1 minute.
In a separate saucepan, melt 5 tablespoons of butter, then stir in 6 tablespoons of flour. Gradually stir in the hot oyster liquor and cook, stirring until sauce is smooth and thick. Cook over low heat for 30 minutes, stirring occasionally.
In a separate saucepan, heat 1 cup of cream to simmering. Add hot cream and the oysters to the sauce, and season to taste with Tabasco sauce, salt and pepper. Serves 4.
(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965. Recipe was by Antoine's in New Orleans.)