| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 2 | Servings | |
INGREDIENTS
| 1 1/2 | Dozen oysters | |
| 2 | tb | Butter |
| 2 | tb | Onion; chopped |
| 1 | tb | Flour |
| 2 1/2 | c | Milk and oyster liquor |
| Salt & pepper to taste | ||
| 1 | tb | Parsley; chopped |
| 1 | ds | Paprika |
| 1 | ds | Nutmeg |
INSTRUCTIONS
Saut. onion and celery in butter until soft: add flour and stir until smooth. Add milk; cook and stir until mixture boils. Season to taste with salt and pepper. Add parsley, paprika, nutmeg and oysters. Cook 2 minutes or until edges of oysters curl. Never reheat oysters after cooked if it is to be served later, add oysters right before serving. Serves 2. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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