Another nutritious way in which to prepare oysters and at the same time produce a dish that is pleasing to most persons is to cream them. After being creamed, oysters may be served over toast or in timbale cases.
2 Tb. butter
24 oysters
1-1/2 c. medium white sauce
Salt and pepper
6 slices toast or 6 timbale cases
Melt the butter in a frying pan, add the oysters, and heat them in the butter until the edges begin to curl slightly. Pour the hot oysters into the hot white sauce, season to taste with salt and pepper, and serve over toast or in timbale cases.
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