Oyster Stew
4 tablespoons (1/2 stick) plus 2 tablespoons butter 2
tablespoons flour 1 cup chopped onions
1/2 cup chopped celery 2 cups milk 2 dozen oysters, shucked,
drained and reserve liquid Salt and cayenne Fresh black
pepper 1 tablespoon chopped garlic
2/4 cup chopped finely chopped parsley
In a large saute pan, melt the 4 tablespoons butter. Stir in
the flour, stirring constantly and cook for 3 to 4 minutes.
Add the onions and celery and cook for 2 minutes. Stir in
the milk and oyster liquid. Season the mixture with salt,
cayenne and black pepper. Bring the liquid up to a simmer.
Simmer the liquid for 3 to 4 minutes. Add the oysters,
garlic and parsley. Bring the liquid back up to a simmer and
cook for 3 to 4 minutes, or until the oysters curl. Stir in
the remaining 2 tablespoons butter and remove from the heat.
Ladle the soup into the terrine.
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