Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Oysters Thomas

16 lg Oysters, fresh

Rock salt Bearnaise Sauce 1 lb Lump crab meat

Cream Sauce 1/4 c Dry bread crumbs

Paprika Lemon quarters Parsley sprigs Oysters Thomas serves 4 Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1-2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat. Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to brown.

Serve with lemon and parsley. **

 

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