INGREDIENTS

INSTRUCTIONS

Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not  boil.
Pour into milk and serve. Uase salt and pepper to taste.  The soup
should be served as soon as ready, otherwise it tend to  curdle. The
milk and vegetables can be be prepared ahead of time and  the oysters
heated and served at the last minute.  To quote Mme. Benoit,"This
traditional Quebec dish is still very much  alive.  My grandmother's
recipe is, as far as I am concerned, the best  there is." Note: from
Anne - it seems as oysters were used at  Christmas. My maternal
grandmother from the American midwest had a  similar Christmas oyster
dish although hers included corn.  Source: _My Grandmother's Kitchen"
by Mme. Benoit  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 496
Calories From Fat: 410
Total Fat: 45.8g
Cholesterol: 30.5mg
Sodium: 2830.2mg
Potassium: 130.6mg
Carbohydrates: 17.6g
Fiber: <1g
Sugar: 14.1g
Protein: 3.9g