Chicken Oyster Stifle
2 tb Butter
2 tb Oil
2 Broilers; quartered
1 ts Salt
Pepper
1 tb Flour
1 c Milk
1/2 c Light cream
1 qt Fresh oysters; drained
Heat butter and oil until foaming stops. Season chicken with salt and pepper;
fry until golden on all sides. Transfer chicken to an ovenproof casserole.
Add flour to fats; cook and stir until smooth. Add milk; cook until smooth and
thickened. Strain sauce over chicken and bake, covered, for 1 hour at 350°,
until chicken is tender.
Pour cream over chicken and top with oysters. Return to oven for 15 minutes, or
until edges of oysters curl.
Makes 6 servings.