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Creamed Oysters

Yield 8 servings


  • 2 cups water
  • 2 (12-ounce) containers Standard oysters, drained
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon mace
  • 2 bay leaves
  • 1 1/2 cups milk
  • 3 tablespoons sherry
  • 8 slices toast

How to Make It

  1. Bring water to a boil in a large heavy saucepan. Place oysters in boiling water; remove from heat, and let stand 5 minutes. Place oysters in a colander to drain, reserving 1 cup water. Set oysters and water aside.

  2. Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in salt, pepper, mace, and bay leaves. Gradually add milk and reserved 1 cup water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add drained oysters, and cook 2 minutes. Remove from heat; stir in sherry. Remove and discard bay leaves. Serve immediately over toast.

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