Creamed Oysters

Serves 4

Drain and dry:
1 pint shucked oysters
Reserve the liquor.
Melt in a saucepan: 2 tablespoons butter
Add and stir until blended: 2 tablespoons flour
Stir in slowly: 1 cup oyster liquor, or oyster liquor and cream, milk or chicken stock
Add: ½ teaspoon salt
1/8 teaspoon paprika or cayenne
(1/2 to 1 teaspooon curry powder)
When the sauce is smooth and hot, add the drained oysters. Heat them to the boiling point, but not above it. When the oysters are thoroughly heated, season with:
1 teaspoon lemon juice or ½ teaspoon Worcestershire sauce
Serve them at once in patty shells, or on hot buttered toast
Sprinkle generously with: Chopped parsley