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“So easy, so delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 quart oyster
  • 1 quart whole milk
  • 2 tablespoons butter
  • 1 tablespoon parsley, minced
  • 18 teaspoon onion salt (or 1 teaspoon onion juice)
  • salt and pepper, to taste

Directions

  1. Strain oyster liquor into saucepan; heat but do not boil.
  2. Heat milk in double boiler; stir in hot oyster broth.
  3. Add butter, seasonings, and oysters.
  4. When oysters puff and crinkled at the edges, serve at once.

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