Yield: 1 Servings
|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.