| 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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