Curried Oysters Recipe

• 1 pt. stewing size oysters
• 1/2 c. finely minced onions
• 2 tbsp. butter
• 3 tbsp. flour
• 1 to 1 1/2 c. lowfat milk
• 3/4 teaspoon salt (1/2 teaspoon if oysters are real salty)
• 1/8 teaspoon pepper
• 1 heaping teaspoon curry pwdr
• 2 hard-boiled Large eggs, sliced or possibly coarsely minced
• 3 c. cooked rice with parsley shaped in a ring mold and kept hot

1. Simmer oysters in own liqueur (just open and empty container into heavy saucepan) for about 5 min or possibly till edges start to curl.
2. Remove oysters with slotted spoon and set aside.
3. Add in butter and onion to pan and cook till onion is tender.
4. Proceed, using flour and lowfat milk to make white sauce.
5. Add in seasonings and return oysters to sauce.
6. Mix well, but gently; simmer for a few min; then, again gently, stir in hard-boiled Large eggs.
7. Serve in rice ring.
8. Garnish with parsley sprigs or possibly pimento and lemon wedges tipped (core edge dipped) in paprika.
9. Serves 4 to 6.

stewing size oysters, onions, butter, flour, milk, salt, pepper, curry, eggs, rice

Taken from cookeatshare.com/recipes/curried-oysters-52925 (may not work)