Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups raw oysters with liquor
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- Dash ground black pepper
- Dash hot pepper sauce
- 1/3 cup chopped celery
- 2 tablespoons chopped fresh parsley
- 2 cups hot cooked rice
- 6 hard-cooked eggs, halved
- Dash paprika
- =
Directions
Pick over oysters to remove any bits of shell. Cook oysters in liquor about 5 minutes or until their edges begin to curl.
Melt butter, add flour, and brown slightly. Drain liquor from oysters and add enough milk to liquor to make 2 cups liquid. Add liquid to flour, blending until smooth. Simmer, stirring constantly, until thickened. Add salt, pepper, and pepper sauce. Add oysters, celery and parsley; cook only long enough to warm oysters.
Place ring on serving dish. Arrange eggs on rice and pour creamed oysters over all. Sprinkle with paprika. Garnish with parsley, if desired.