Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
- 4 Tablespoon Butter
- 1/2 Cup thick cream
- 6 waffle squares
- 1 Pint small oysters
- 1 wineglass sherry
- Cayenne, mace, celery salt to taste
Melt the butter in a chafing dish. Add the oysters and cook for 3 or 4 minutes.
Pour the cream in slowly and carefully, and bring just to the boiling point.
When ready to serve add the sherry. Before ladling onto the crisp, hot waffles, dust with seasonings.