| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Stews, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Oysters |
| 1/2 |
c |
Oyster liquor |
| 1 |
qt |
Milk |
| 1 |
pt |
Half & half |
| 1 |
c |
Cream |
| 2 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Pepper; to taste |
|
|
— Harmon Dow |
INSTRUCTIONS
Heat milk, half and half, and cream to the boiling point but do not boil.
At the same general time, but obviously later because the volume of liquid
is smaller, heat the oyster liquor in a separate pan. When the milk is hot,
throw the butter in to melt. Add some salt and lots of pepper (I like to
use a coarse grind pepper). When the liquor is hot, add the oysters.
Continue to heat the liquor plus oysters until the oysters just begin to
curl at the edges, maybe two minutes. Then dump the oysters and liquor into
the milk. "Correct the seasonings" and serve it forth.
My wife likes to add paprika to hers at the table. I like oyster crackers
with mine, and in general like the little commercial ones rather than the
more elegant and expensive ones. You can fiddle with this recipe all you
want - more milk and less cream, or vice versa; more pepper and salt (I
like lots of both); fewer oysters - it really comes down to your taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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