Oyster Stew
|
| |
| 4 Tbsp | (1/2 stick) plus 2 tablespoons butter |
| 2 Tbsp | flour |
| 1 cup | chopped onions |
| 1/2 cup | chopped celery |
| 2 cup | milk |
| 2 doz. | oysters, shucked, drained and reserve liquid |
| | salt and cayenne |
| | fresh black pepper |
| 1 Tbsp | chopped garlic |
| 1/4 cup | chopped finely chopped parsley |
| |
| in a large saute pan, melt the 4 tablespoons butter. stir in the flour, |
| stirring constantly and cook for 3 to 4 minutes. add the onions and celery |
| and cook for 2 minutes. stir in the milk and oyster liquid. season the |
| mixture with salt, cayenne and black pepper. bring the liquid up to a |
| simmer. simmer the liquid for 3 to 4 minutes. add the oysters, garlic and |
| parsley. bring the liquid back up to a simmer and cook for 3 to 4 minutes, |
| or until the oysters curl. stir in the remaining 2 tablespoons butter and |
| remove from the heat. ladle the soup into the terrine. |
| |
| |
| |
| -- |
| (ID: 7953) Mirror: rec.food.recipes: Sat, Apr 24, 2004 |