Oyster Stew
1 pint small oysters salt to taste
1 qt. milk or half and half
Butter
Freshly ground pepper
Tabasco Sauce
Saute oysters in 2 Tbls. butter, together with their own liquor, until
edges begin to curl (don't exceed 5 minutes).
In large sauce pan, heat milk and add any flavor variations at this time.
DO NOT BOIL.
Add oysters with their liquor and simmer until heated through, approx. 5
to 8 minutes.
Season to taste with salt and pepper and a dash of Tabasco.
Add 2 Tbls. butter, heat until melted.
Heat bowls in warm oven.
Pour oyster stew in each bowl and top off with 1/2 Tbls. butter, and
sprinkle with paprika or parsley.
VARIATIONS :
Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbls. parsley to milk.
Add 1 tsp. tarragon or thyme.
Add finely minced garlic and a dash of cayenne pepper.
Saute 1/2 cup of minced onions and celery in button then add to milk and
oysters
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