Creamed Oysters
A dish built around white sauce ii and celery salt.
Ingredients
US
Metric
- 1 pint oysters
- 1½ cups White Sauce II
- ⅛ teaspoon celery salt
Steps
- Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters.
Nutrition (estimated, per serving)
| Calories | 190 |
|---|---|
| Protein | 39.7 g |
| Fat | 0.6 g |
| Carbs | 2.7 g |
| Fiber | 0.0 g |
| Sodium | 605 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States