| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Stews, Seafood | 6 | Servings | |
INGREDIENTS
| 5 | tb | Butter |
| 1 1/2 | pt | Oysters; with liquid |
| 1 | c | Milk |
| 2 | c | Whipping cream |
| Salt | ||
| Freshly ground pepper | ||
| Cayenne | ||
| Fresh parsley; chopped |
INSTRUCTIONS
Heat soup bowls. Add 1 large pat of butter in each bowl. Keep piping hot. Drain oysters. Then heat milk, cream and oyster liquor to boiling point in pan. Add oysters and bring again to boiling point. Season to taste with salt, pepper and cayenne. Ladle into bowls. Sprinkle with chopped parsley to taste. Each serving contains about: 415 calories; 242 mg sodium; 160 mg cholesterol; 41 grams fat; 6 grams carbohydrates; 7 grams protein; 0.01 gram fiber. Source: James Beard as featured by Russ Parsons is the L.A. Times article, "The James Beard Style", 11/25/94 Recipe by: James Beard Posted to TNT - Prodigy's Recipe Exchange Newsletter by jjjenkins@juno.com (J J Jenkins) on Nov 29, 1997
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