- 600ml oysters, bottled
- Milk or cream
- 2 tbsp. butter
- 2 tbsp. flour
- ¼ tsp. salt
- Few grains cayenne pepper
- 1 tsp. finely chopped parsley
- 1 egg
Drain oysters, reserving liquor.
Heat reserved liquor to boiling point.
Add oysters to liquor and cook until plump.
Remove oysters with a skimmer and add enough cream to liquor to make a cupful.
Melt butter, add flour, and gradually pour on the hot liquid; add salt, cayenne, parsley, oysters and egg slightly beaten.
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