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1 package macaroni
1 quart oysters
1/4 cup butter, divided use
3 tablespoons flour
1/4 teaspoon paprika
2 cups milk
Salt and ground black pepper (to taste)
1 tablespoon minced parsley
buttered crumbs (for topping)
Cook macaroni as directed and drain.
Pick over oysters to remove any bits of shell and drain.
Melt half the butter, stir in flour and paprika and add milk gradually, stir over low fire until smooth and thick.
Add oysters and cook 1 minute. Add salt and pepper to taste and parsley.
Line a greased baking dish with macaroni, dot with remaining butter, sprinkle with salt and pepper and cover with a layer of oysters, then a thin layer of macaroni and cover with buttered crumbs.
Bake in a moderate oven, 350 degrees F., 20 to 30 minutes.
1 quart oysters
1/4 cup butter, divided use
3 tablespoons flour
1/4 teaspoon paprika
2 cups milk
Salt and ground black pepper (to taste)
1 tablespoon minced parsley
buttered crumbs (for topping)
Cook macaroni as directed and drain.
Pick over oysters to remove any bits of shell and drain.
Melt half the butter, stir in flour and paprika and add milk gradually, stir over low fire until smooth and thick.
Add oysters and cook 1 minute. Add salt and pepper to taste and parsley.
Line a greased baking dish with macaroni, dot with remaining butter, sprinkle with salt and pepper and cover with a layer of oysters, then a thin layer of macaroni and cover with buttered crumbs.
Bake in a moderate oven, 350 degrees F., 20 to 30 minutes.
