| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 5 | tb | Butter |
| 3 | Dozen oysters; shucked and with liquid | |
| 2 | tb | Worcestershire sauce |
| 1 | ts | Salt |
| 1/4 | ts | Seasoned pepper |
| 6 | c | Whole milk or half milk and half cream |
| 1/2 | Bunch parsley; minced | |
| Paprika to taste | ||
| Butter |
INSTRUCTIONS
Heat the butter in a deep, heavy kettle. When it bubbles, add oysters, Worcestershire sauce, salt, and seasoned pepper. Cook gently until the edges of the oysters begin to curl (about a minute). Heat the milk until hot but not boiling; combine with the oysters and simmer briefly but do not boil. Let stand to blend the flavors. When ready to serve, heat until hot but not boiling. Pour into a warm tureen and top with minced parsley, paprika to taste, and dots of butter. Yield: 8 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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