Creamed Oysters Deluxe
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Grated onion||1 1⁄2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Cayenne pepper||To Taste|
|Prepared mustard||1⁄2 Teaspoon|
|Cream||1 Cup (16 tbs)|
|Oysters||3⁄4 Pint (Drained Reserve 2 Tablespoons Liquor)|
|Pimiento strips||2 Tablespoon|
Heat butter in a saucepan; add mushrooms and onion and cook until mushrooms are lightly browned, stirring occasionally.
Remove mushrooms with a slotted spoon and set aside.
Blend a mixture of flour, salt, and peppers into the butter in saucepan; heat until mixture bubbles.
Remove from heat and blend in mustard and thyme.
Add cream and reserved oyster liquor gradually, stirring constantly.
Continue to stir, bring to boiling, and boil 1 to 2 minutes.
Add oysters and cook over low heat 1 to 2 minutes, or until edges of oysters begin to curl.
Remove from heat and stir in the pimiento and mushrooms.