Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Pick over oysters to remove any bits of shell. Cook oysters in Liquor about 5 minutes or until their edges begin to curl.
  2. Melt butter, add flour, and brown slightly. Drain Liquor from oysters and add enough milk to liquor to make 2 cups liquid. Add liquid to flour, blending until smooth.
  3. Simmer, stirring constantly, until thickened. Add salt, pepper, and pepper sauce. Add oysters, celery and parsley; cook only long enough to warm oysters.
  4. Place ring on serving dish. Arrange eggs on rice and pour creamed oysters over all.
  5. Sprinkle with paprika. Garnish with parsley, if desired.

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