| How To Cook: |
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1. Beard the oysters and save the liquid.
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2. Melt the butter; add the flour and seasoning and stir until free of lumps.
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3. Gradually add the milk and the oyster liquid and simmer for 5 minutes; add the oysters.
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4. Leave for a few minutes and then serve in a hot tureen. If too thick add more milk.
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5. A little whipped cream and a teaspoon of chopped parsley may be added.
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6. When making a larger quantity use less butter in proportion.
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