Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk
1 c Light cream
1 pt Shucked oysters
-(do not drain)
2 tb Butter or margarine
1/4 ts Salt
1/4 ts Celery salt
1 pn Pepper
1 pn Paprika

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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