Creamed Oysters, Eggs and Mushrooms
|Fresh mushrooms/One 8 ounce can mushrooms||1⁄2 Pound|
|Onion||1⁄2 Medium, sliced|
|Hot water||1 Cup (16 tbs)|
|Fat/Salad oil||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Bottled milk/1 cup evaporated milk and 1 cup water||2 Cup (32 tbs)|
|Oysters with liquid||24 (2 dozen)|
|Shelled hard cooked eggs||3 , quartered|
If fresh mushrooms are used, wash and remove stems; slice caps.
Simmer the stems with onion and the hot water, covered, until about 1/4 c liquor remains; drain and reserve this liquor.
Saute the sliced mushrooms in the fat until tender—about 5-10 min.
Meanwhile, melt butter in top of double boiler, stir in flour and seasonings, then stir in the 2 c milk.
Simmer the oysters in their liquor until the edges just begin to curl.
Then drain off the oyster liquor, combine it with the mushroom liquor and add enough milk to make 1 c.
Add this liquor to mixture in double boiler, and cook over boiling water until thickened, stirring constantly.
Add mushrooms, oysters, and hard-cooked eggs; heat and serve over hot buttered toast, or in Toast.