| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups/stews, Fish/shellf |
2 |
Servings |
INGREDIENTS
| 8 |
|
Freshly opened oysters |
| 1 |
ts |
Worcestershire |
| 2 |
tb |
Butter |
| 1 |
oz |
Of clam juice |
| 1/4 |
c |
Oyster liquor |
| 1/2 |
ts |
Paprika |
| 1 |
ds |
Of celery salt |
| 1 |
c |
Half-and-half |
INSTRUCTIONS
Place all of the ingredients except half-and-half and one tablespoon of the
butter in the top part of a double boiler over boiling water. Don't let the
top pan touch the water. Whisk briskly and constantly for about 1 minute,
until oysters are just beginning to curl. Add half-and-half and continue
stirring briskly, just to a boil. DO NOT BOIL. Serve piping hot topped with
the remaining 1 T. butter and sprinkled with paprika.
Note: To make more servings, do 2 at a time. Have bowls hot, and heat
half-and-half before adding.
Posted to MM-Recipes Digest V3 #319
Date: Wed, 20 Nov 1996 21:20:16 -0500
From: BobbieB1@aol.com
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