Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Milk |
| 1 pint | Heavy cream |
| 1 | Bay leaf |
| ¼ pounds | + 6 Tbls. butter |
| 2 | Finely chopped onions |
| 3 | Stalks diced celery |
| 1 | Finely chopped garlic clove |
| ¼ cup | Fresh minced parsley |
| 4 | Dz raw oysters with liquid |
| Salt & pepper |
In pan bring milk, cream, bay leaf & ¼ lb butter to gentle boil.
Simmer. In skillet melt butter & add onions, celery & garlic. Cook slow until soft but not brown. Drain oysters, reserve liquid. Add oysters & parsley to skillet & saute until edges begin to curl. Add liquid & all ingredients in skillet to milk. Discard bay leaf & stir in chunk of butter. Add salt & pepper & serve very hot.
File