| 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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