Oysters Stewed with Milk

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a pint of fine oysters, one-half pint of their own liquor and a half a pint of milk; boil the liquor, take off the scum; put in a quarter of a pound of butter, pepper and salt to taste, and serve crackers and dressed celery with them.