James beard's oyster stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 1½ | pint | Oysters; with liquid |
| 1 | cup | Milk |
| 2 | cups | Whipping cream |
| Salt | ||
| Freshly ground pepper | ||
| Cayenne | ||
| Fresh parsley; chopped | ||
Directions
Heat soup bowls. Add 1 large pat of butter in each bowl. Keep piping hot.
Drain oysters. Then heat milk, cream and oyster liquor to boiling point in pan. Add oysters and bring again to boiling point. Season to taste with salt, pepper and cayenne. Ladle into bowls. Sprinkle with chopped parsley to taste.
Each serving contains about: 415 calories; 242 mg sodium; 160 mg cholesterol; 41 grams fat; 6 grams carbohydrates; 7 grams protein; 0.01 gram fiber.
Source: James Beard as featured by Russ Parsons is the L.A. Times article, "The James Beard Style", 11/25/94 Recipe by: James Beard
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jjjenkins@...
(J J Jenkins) on Nov 29, 1997
Related recipes
- Cape cod oyster stew
- Cream of oyster stew
- Grand central oyster stew
- Mock oyster stew
- My father's oyster stew
- New year's eve oyster stew
- Oyster stew
- Oyster stew #1
- Oyster stew #2
- Oyster stew #3
- Oyster stew #4
- Oyster stew #5
- Oyster stew #6
- Oyster stew (wedman)
- Oyster stew i
- Oyster stew iv
- Southern oyster stew
- Stewed oysters
- Thelma lou's oyster stew
- Traditional maryland oyster stew