Oyster Stew

Name: Oyster Stew
Ingredients: 6 tablespoons butter; 6 scallions, white and green parts finely chopped seperately; 14 cup finely chopped celery; 1 clove garlic, peeled and minced; 3 tablespoons all-purpose flour; 2 cups milk; 1 cup heavy cream; 18-14 teaspoon cayenne pepper; salt; white pepper; 3 dozen oysters, shucked and liquor reserved (1-1-1/4 lb); 2 tablespoons dry sherry

12 ingredients

10 steps

Ingredients

6 tablespoons butter
6 scallions, white and green parts finely chopped seperately
14 cup finely chopped celery
1 clove garlic, peeled and minced
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
18-14 teaspoon cayenne pepper
salt
white pepper
3 dozen oysters, shucked and liquor reserved (1-1-1/4 lb)
2 tablespoons dry sherry

Directions

1

Melt the butter in a heavy saucepan and cook the white parts of the scallions, celery and garlic until softened.
2

Stir in the flour and cook for 2 minutes, then gradually stir in the milk and cream.
3

Bring to a boil, stirring.
4

Add the cayenne, salt and pepper to taste.
5

Simmer 10 minutes, stirring frequently.
6

Meanwhile, in another saucepan cook the oysters in their liquor until just firm- 2-3 minutes.
7

Strain the oyster liquor into the stew and stir in well.
8

Stir in the sherry, and taste and adjust the seasoning to taste.
9

Fold in the oysters, and serve hot, sprinkled with the green scallion tops.
10

Be sparing with the salt as the oyster liquor may be salty.