Oyster stew (prodigy)

4 Servings

Ingredients

Quantity Ingredient
1 cup Milk
1 cup Light cream
1 pint Shucked oysters (do not drain)
2 tablespoons Butter or margarine
¼ teaspoon Salt
¼ teaspoon Celery salt
1 pinch Pepper
1 pinch Paprika

Directions

HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third sauce- pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot with oyster crackers.

This is based on the oyster stew at New York's famous Grand Central Oyster Bar.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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