From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Simmer milk and cream with bay leaf, celery, salt, pepper and monosodium glutamate. In another saucepan, melt butter. Add shallots and cook until soft. Drain oysters reserving liquid. Add oysters to butter and shallots and cook until oysters curl (very short time). Combine with milk, oyster liquid, parsley and cayenne. The celery may be simmered whole with the milk, then discarded along with the bay leaf.
SERVES: 6 - 8
- 1 quart milk
- 1 cup heavy cream
- 1 bay leaf
- 3 stalks celery, finely chopped
- Salt and black pepper
- 1/2 teaspoon monosodium glutamate
- 1/4 pound butter
- 4 Tablespoons finely chopped shallots
- 4 dozen oysters and liquid
- 1 bunch parsley, chopped fine
- Cayenne pepper to taste
TO PREPARE:
Simmer milk and cream with bay leaf, celery, salt, pepper and monosodium glutamate. In another saucepan, melt butter. Add shallots and cook until soft. Drain oysters reserving liquid. Add oysters to butter and shallots and cook until oysters curl (very short time). Combine with milk, oyster liquid, parsley and cayenne. The celery may be simmered whole with the milk, then discarded along with the bay leaf.
SERVES: 6 - 8
