Oysters Thomas
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. **
Continue to:
Related Recipes:
- Spicy Barbecued Cashews
- Old El Paso Layered Bean Dip
- Moussaka (Lamb and Eggplant Casserole)
- Peanut Butter Popcorn
- Veal Roast
- Pieczarki Nadziewane (Stuffed Mushrooms)
My Books
