1 pint oysters and their liquor
3 tablespoons butter
3 tablespoons flour
milk
1/2 teaspoons curry powder
salt

Heat oysters in their liqour until their edges curl. Set aside oysters, keeping warm. Add enough milk to oyster liquor to make 2 cups.

Blend butter and flour until smooth to make a cream sauce. Stir in milk and oyster liquor mixture. Continue to stir until curry has thickened and is smooth, then add salt and curry powder.

Add oysters and serve.

Optional: Serve with hot fluffy rice and provide small bowls of chopped raw onion, chutney, crispy crumbled bacon, grated egg yolks for sprinkling at table.

Submitted by: CM