| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | -8 | ||
INGREDIENTS
| 1/4 | c | BUTTER |
| 1/2 | c | Sliced celery |
| 1/4 | Chopped onion | |
| 2 | Cloves garlic; minced | |
| 2 | c | Oysters; drained (high-quality canned will do) |
| 2 | c | Whole milk |
| 1/2 | c | Heavy cream |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| Freshly-snipped parsley; or a little dried (crushed in fingers) | ||
| 1/2 | c | Dry sherry |
INSTRUCTIONS
In a large saucepan, saute the celery, onion, and garlic in the butter, for about 5 minutes. Stir in the drained oysters, the milk, the cream, the salt and pepper - heat just until small bubbles appear around the ediges (DO NOT ALLOW TO BOIL, OR IT WILL SEPARATE). Stir in a bit of parsley (really just for color - don't add too much!) and sherry. Serve immediately. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <pmangum@primenet.com> on Oct 23, 1997
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