Creamed Oysters with Green Pepper

Ingredients

• 1 stalk celery
• 2 cups mushrooms
• 6 pieces round
• 2 tablespoons butter
• 1 cup cream sauce
• 1/2 teaspoon salt
• 1 cup button iliushrooms
• 1 tablespoon flour
• 1 green pepper
• 10 min- utes
• one dozen toasted crustards garnished
• 1 pair sweetbreads
• 1 lemon
• pepper
• salt
• cayenne
• parsley

Directions

1. 1 pt. small oysters. V tomato, cut fine and

2. 1 pt. cream sauce. drained.

3. 1 green pepper, chopped V2 teaspoon grated onion.

4. fine after standing in ' 1 stalk celery, cut very fine, scalding water 10 min- utes.

5. Add oysters to hot sauce, also onion, tomato and pepper. Serve in one dozen toasted crustards garnished with parsley and served with cheese straws.

6. MUSHROOMS.

7. Remove stem. Wash, peel caps and break in pieces. Saute in melted butter. While hot season with salt and pepper. Cook in white sauce slowly for five minutes and serve on toast. Mushrooms can be boiled or stewed. Pro- portions :

8. 2 cups mushrooms. 6 pieces round, buttered 2 tablespoons butter. toast.

9. Canned mushrooms are used in the same way, only they are already prepared for cooking.

10. CREAM BRAINS AND SWEETBREADS IN PATE

11. 1/2 teaspoon salt. 2 tablespoons butter. 1 pair sweetbreads. Dash of cayenne.

12. 1 pt. brains. IVa cups milk.

13. Soak brains and sweetbreads in cold water. Boil with lemon juice, salt and pepper. Make sauce with butter and flour. Add brains and sweetbreads. Fill ramekins or pate shells. Sprinkle with parsley.

Nutrition, whole recipe (rough)

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.