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Dorchester Creamed Oysters
 
 

1 pint oysters (well drained. and chopped coarse) 2 tablespoons butter 2 tablespoons cream 2 egg yolks 2 tablespoons flour ½ teaspoon salt ¼ teaspoon paprika 1 teaspoon lemon juice Melt butter in a saucepan; add flour and blend well. Stir in cream and enough oyster liquor to make ¾ cup. Add seasonings. Continue to heat over medium heat until sauce is smooth and boiling, add chopped oysters. Bring to boiling point. Stir in well beaten egg yolks. Cook one minute or until thick. Serve on toast.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.