Clean 1 pint of oysters, heat oyster liquor to boiling point and strain through double thickness of cheese cloth. Add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a full cup. Melt 2 tablespoons of butter, add 2 tablespoons flour and pour hot liquid on gradually. Add 1/4 teaspoon salt, a few grains of cayenne, 1 teaspoon finely chopped parsley, oysters and 1 egg slightly beaten.
Charles "Buddy" Rogers
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Gnocckis a la Romaine
Asparagus, Italian Style
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