Yield: 1 Servings
Measure | Ingredient |
---|---|
1 quart | Milk |
1 pint | Heavy cream |
1 \N | Bay leaf |
¼ pounds | + 6 Tbls. butter |
2 \N | Finely chopped onions |
3 \N | Stalks diced celery |
1 \N | Finely chopped garlic clove |
¼ cup | Fresh minced parsley |
4 \N | Dz raw oysters with liquid |
\N \N | 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.
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