Creamed oysters on toasted corn bread from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • hillsboroks on March 12, 2022

    The combination of oysters, the sauce and corn bread was a magical blend that was a very pleasant surprise. I had made the corn bread portion of this recipe the day before as a side and then noticed the oyster recipe and decided to give it a try. I think this must have been a treasured Gourmet recipe from the 50s or 60s but we enjoyed it for dinner with a salad. I think it would make an interesting appetizer for a dinner party. My only change would be to simply chop and sprinkle the celery leaves on each portion as a garnish because the finished sauce is quite blah looking. The toasted and buttered corn bread really makes this dish so don’t skip it or try to substitute a cornbread mix.

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