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 |