Oyster Stew
Saturday September 1st, 2007 4:01PM- 4 minced shallots (or scallions)
- 4 T butter
- 1½ dozen oysters with their liquor (or 2 tins drained oysters)
- 2 cups milk
- 2 cups heavy cream
- Pepper and salt
- 2 glasses dry sherry
- 4 teaspoons butter
Simmer shallots in 4 tablespoons of butter for 5 minutes, add oysters and liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes, add sherry, and again bring to the boil.
Place a teaspoon of butter in each serving bowl, pour soup over, and serve with Parmesan cheese toast.