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“As rich as the name implies! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place about 1 inch of salt in baking pan, heat and arrange the oysters on the half shell firmly in the salt.
  2. Broil at moderate heat until edges start to curl.
  3. Chop the first five sauce ingredients very fine.
  4. Add remaining ingredients and heat to the boiling point.
  5. Pour hot sauce over each oyster and return pan to the oven to brown the sauce slightly.
  6. Discard salt.

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