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Catholic Recipe: Creamed Eggs and Seafood


  • 2 cans (10-1/2 ounces each) cream of mushroom soup
  • 1/2 pint whipping cream
  • 1 Tablespoon cornstarch
  • 2 Tablespoons cold water
  • 1 can (6 ounces) broiled mushroom crowns, drained
  • 6 hard-cooked eggs, halved or quartered
  • 2 dozen oysters (fresh, frozen, or canned)
  • 2 cups shrimp, cooked or canned
  • 1 cup sautérne or dry sherry
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Hard-cooked eggs creamed with shrimp and oysters makes a wonderful brunch entree for a Christening Breakfast.


Blend soup and cream in saucepan. Combine cornstarch and cold water; add to soup mixture with mushrooms, eggs, oysters, and shrimp. Stir over low heat until edges of oysters curl. Just before serving add wine. Heat thoroughly. Do not boil.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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