June 28, 2014 § Leave a comment
Saute’ mushrooms and pimentos in butter. After mushrooms have cooked a few minutes, sift flour over mixture and when it begins to thicken, add cream, salt and pepper. Let oysters simmer in their own liquid in another pan until the edges begin to curl. Add oysters to mushroom sauce and add more cream if too dry. Serve from chafing dish or on a platter surrounded by toast points or great with rustic bread.
Mrs. Augustus (Ann) Middleton