Let boil, and stir in 1 cup of cream and the beaten yolk of an egg. Now remove saucepan from fire, and set over boiling water. Put in 1 pint of oysters.
When the oysters become plump, serve on buttered toast. Squeeze a drop of lemon juice on each serving, and garnish with minced parsley.
A slice of broiled ham laid on the toast before serving the oysters is a delightful addition.
(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)
Other Oyster Recipes