Oyster Stew

Recipe Ingredients

6 tablespoons	90ml	Butter - divided
2 tablespoons	30ml	Flour
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
2 cups	474ml	Milk
2		Oysters - shucked, drained, and liquid reserved
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
1/4 cup	36g / 1.3oz	Finely-chopped parsley

Recipe Instructions

In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

This recipe yields 4 main-course servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A08 broadcast 01-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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