• 1 quart oysters
  • White Sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 warm cream
  • 3/4 of the oyster liquor
  • Salt and pepper to taste
  • Dash Worcestershire sauce
  • Buttered Crumbs
  • Bread, crusts removed
  • 1 tablespoon soft butter
  • Directions

    Place oysters and liquor in pan and heat for about 5 minutes or until the liquor just comes to a boil. Drain and save liquor (do not let liquor boil). Make medium white sauce. Melt butter in saucepan and add flour. Stir until absorbed. Add cream and oyster liquor, stirring constantly until thickened. Season with salt, pepper and Worcestershire sauce. Place Oysters in buttered casaerole and pour sauce over them. (Sauce should be medium thickness.) Use your judgment of how much sauce you pour over oysters. Cover with bread crumbs and layer if desired. Chop fine fresh breed with crusts removed. add 1 tablespoon of soft butter and mix with fingers lightly. Place in oven (350 degrees) and cook for 15 minutes or until crumbs are golden brown.

    Serves 4 to 6

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