Ingredients Jump to Instructions ↓

  1. 1 tablespoon minced onion

  2. 2 tablespoons butter

  3. 4 tablespoons flour

  4. 24 shucked oysters and liquor salt, pepper, and nutmeg to taste

  5. 6 hard-cooked eggs, halved

  6. 3 cups boiled rice

  7. minced parsley

Instructions Jump to Ingredients ↑

  1. In a 1-quart saucepan, saute the onion in the butter until soft, but not brown. Stir in the flour and cook the roux until it starts to turn golden.

  2. Poach the oysters in their own liquor until plump and edges just begin to curl. Drain, saving the oysters and the liquor. Add enough water to the oyster liquor to make 2 cups. Add the oyster liquor to the roux and cook, stirring, until thickened and smooth. Simmer 10 minutes. Correct seasoning with salt, pepper, and nutmeg.

  3. Fold the eggs and oysters into the sauce and heat gently. Serve over rice and sprinkle with parsley.

  4. Sauce can be prepared the day before and reheated.


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