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24 fresh oysters in their own liquor (refrigerated) or 2 (8 oz.) cans sm. oysters
4 puff pastry shells (Pepperidge Farm frozen are best)
4 tbsp. butter
Cayenne pepper
1 tbsp. flour
1 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 c. heavy cream
1/3 c. dry Madeira wine
3/4 c. finely chopped parsley

Place frozen patty shells in 400 degree oven. Will take about 25 minutes to bake and brown. May make ahead and warm at 400 degrees for 5 minutes. Just before serving, remove small circles of pastry from center of shells. Open oysters; drain well. Remove any bits of shell. In skillet, slowly melt butter. Do not brown.

Add oysters. Salt lightly, if desired. Shake on just a dash of cayenne pepper. Sprinkle on flour. Cook gently for 4 minutes or until edges curl. Add Worcestershire and lemon juice. Add more butter, if needed. Stir in heavy cream and Madeira wine. Cook gently 4 or 5 minutes so mixture thickens into a nice creamy sauce. Turn off heat.

When ready to serve, taste sauce for flavor and adjust seasoning, if needed. Reheat over low heat. If sauce thickens too much, stir in a little more cream or Madeira. Stir in 1/2 cup cut parsley. Place warm patty shells on individual plates and heat oysters on top and around. Sprinkle with rest of parsley and paprika.

Nice as light supper or as luncheon dish with salad.

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