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Oyster Stew




Source of Recipe


Jo Gainey


List of Ingredients




2 quarts half and half
1 bay leaf
3 stalks celery, finely chopped
1/4 cup chicken boullion powder (Knorr-Suisse brand)
4 Tablespoons finely chopped shallots
1 bunch parsley, chopped fine
pepper to taste
dash of cayenne
1/4 pound butter
4 dozen oysters and liquid



Recipe



Simmer half and half with next 7 ingredients.
In another saucepan, melt butter. Drain oysters reserving
liquid. Add oysters to butter and cook until oysters curl
(very short time). Combine with
half and half mixture. Correct salt if needed. Heat until
a fast simmer is reached. Serve. SERVES: 8