1 pt. stewing size oysters
1/2 c. finely chopped onions
2 tbsp. butter
3 tbsp. flour
1 to 1 1/2 c. milk
3/4 tsp. salt (1/2 tsp. if oysters are real salty)
1/8 tsp. pepper
1 heaping tsp. curry powder
2 hard-boiled eggs, sliced or coarsely chopped
3 c. cooked rice with parsley shaped in a ring mold and kept warm

Simmer oysters in own liqueur (just open and empty container into heavy saucepan) for about 5 minutes or until edges start to curl. Remove oysters with slotted spoon and set aside.

Add butter and onion to pan and cook until onion is tender. Proceed, using flour and milk to make white sauce. Add seasonings and return oysters to sauce. Mix well, but gently; simmer for a few minutes; then, again gently, stir in hard-boiled eggs. Serve in rice ring.

Garnish with parsley sprigs or pimento and lemon wedges tipped (core edge dipped) in paprika. Serves 4 to 6.