NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- oysters, raw; whole24 piece
- butter1 tbsp
- flour1 tbsp
- cream1/4 cup
- salt, mace, and pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Shuck the oysters and save the liquid in the shell.
Beat the butter smooth with the flour.
Put the oysters in a pan over medium heat. When they become hot, stir in the cream, butter, and flour. Season to taste with salt, mace, and pepper.
Serve as soon as they are taken off the fire.