Recipe for Oysters Flambeed


12 oysters, scrubbed, shucked lightly; rolled in cracker crumbs
2 tablespoon butter
1 teaspoon fresh parsley, chop fine
1 teaspoon finely chopped scallion
4 fresh mushrooms, sliced and sauted; in butter
1 cup sour cream
1/2 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
3 tablespoon cognac, warm over hot water


Saute the oysters lightly in butter in a chafing dish or saucepan. Add all other ingredients except cognac, and blend well. Pour in the cognac and light it. When the flames die, mix the sauce again and serve over fresh toats triangles.

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