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Oyster stew i
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| Artist: |
_ |
| Categories: |
Entrees, Exotic, Seafood, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Milk | | 1
| cup | Light cream | | 1
| pint | Shucked oysters | | | -(do not drain) | | 2
| tbsp | Butter or margarine | | 1/4
| tsp | Salt | | 1/4
| tsp | Celery salt | | 1
| pinch | Pepper | | 1
| pinch | Paprika |
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Procedures:
| 1 | Heat 4 soup bowls. | | 2 | Scald the milk and cream in a large heavy saucepan over moderately high heat. | | 3 | Drain the oyster liquor into a separate saucepan and bring to a boil. | | 4 | Spoon 2 tablespoons of the hot liquor into a third sauce- pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. | | 5 | Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. | | 6 | Ladle into the heated bowls and serve piping hot with oyster crackers. |
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