Oyster Casserole

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Title: Oyster Casserole
Categories: Fish, Heirloom
Yield: 4 Servings

6 tb Fat
1/2 Small onion, sliced
1/4 lb Fresh mushrooms, sliced
4 tb All-purpose flour
1 ts Salt
1 ts Paprika
Dash of cayenne
2 c Milk
2 Dozen raw oysters, with
Their juice
3 Hard-cooked eggs, sliced
2 tb Cooking sherry

Heat fat, add onions and mushrooms. Cook until tender
and remove from pan. Blend flour with fat, add
seasonings, let boil 2 minutes and add milk gradually.
Cook oysters in their own liquor until edges curl and
add oysters and liquor to creamed mixture. Add
mushrooms, onion and eggs; stir in sherry. Turn into
greased casserole and bake at 400F for 15 minutes.
Serve on toast or pastry shells. Serves 4 or 5
Source: Heritage Collection ch.

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