Thursday, November 25, 2010
My grandmother served this at the beginning of every Thanksgiving dinner. Happy Thanksgiving, everyone!
1 cup milk
1 cup half and half
1 tablespoon butter
1 teaspoon grated onion
salt and pepper to taste
1 pint drained oysters (save the juice)
Scald the first five ingredients, and keep warm. Frizzle the oysters in a little more butter in another pan, just until the edges start to curl in, and add that to the milk mix. Add the oyster juice, and cook another 2-3 minutes. Add 1-2 teaspoons lemon juice OR 2-3 tablespoons dry white wine. Add paprika to taste and serve.