Oyster Stew
2 tablespoons, plus 1 more tablespoon
butter
1 tablespoon flour
1/2 cup chopped onions
1/4 cup chopped celery
1 cup milk
1 dozen oysters, shucked, drained
and reserve liquid
Salt and cayenne
Fresh black pepper
1/2 tablespoon chopped garlic
2 tablespoons finely chopped parsley
In a large saute pan, melt the 2 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 1 tablespoon
butter and
remove from the heat. Ladle the soup into the terrine.
