Posted by admin | Posted in Cookbooks for Bar B Cues | Posted on 10-05-2009
Tags: cooking, food, london, recipe, recipes
Oyster stew recipe?
Currently on holiday in New England and wanted to make oyster stew. The recipe I have is back home in California. Does anyone have Pillsbury Classic Cookbook Magazine # 72 Title: soups and sandwiches. The recipe calls for 1 / 2 and 1 / 2, milk, onions, oysters, pepper, butter, parsley, Worchester, salt and pepper. Just do not know the steps. Thank you.
Old Fashioned Oyster Stew 2 pints shucked oysters with their liquor * 4 tablespoons butter 3 cups milk (cream added shortly be added to make it richer) 1 or 2 dashes Tabasco sauce (optional) Salt and pepper to taste chopped parsley, scallions in slices, or sliced green onions with butter * Learn how to Shuck Oysters. The most important factors in preparing Oyster Stew are not boil the milk and do not cook oysters. Drain oysters, reserving the liquor. NOTE: I like the oyster liquor strain with a fine sieve to remove any sand. In a large skillet over medium heat, melt butter. Add oysters and simmer gently for about 2 to 4 minutes or until edges of oysters curl. While oysters are simmering in a saucepan over low heat, slowly heat milk, cream and oyster liquor (not boil). When oysters are cooked, slowly add the hot milk mixture to the oysters, stirring gently. Season with Tabasco, salt and pepper. Remove from heat. Serve in warm soup bowls and garnish each plate with parsley, chives or green onion and a generous pat of butter. Makes 4 to 6 servings
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