Title: King Arthur's Oysters
Categories: Seafood Main
Yield: 6 Servings

2	tb	Butter, melted
1/4	c	Lemon juice
1/2	c	Dry sherry
1	c	A-1 Steak sauce
2	tb	Flour
3	tb	Water
24		Oysters

Salt & Pepper

In medium saucepan, combine butter, lemon juice, sherry, and steak sauce. Cook over low heat. Blend flour and water together. Slowly stir into sauce being careful not to let boil. Add oysters to sauce and heat for 1 minute. Adjust seasonings to taste with salt and pepper. Transfer to chafing dish to keep warm. If oysters are to be eaten immediately they can be placed in a shallow baking or serving dish.

From: Rare Collections, by the Junior League of Galveston

Food & Wine RT [*] Category 2, Topic 2 Message 227 Thu Feb 11, 1993 YLR.ROSE [Cafe Queen] at 16:37 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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