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


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