Click here to advertise on CatholicCulture.org

Catholic Recipe: Creamed Eggs and Seafood

    INGREDIENTS

  • 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.

DIRECTIONS

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20