"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oyster Stew Recipe

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This recipe for Oyster Stew, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can oysters
1/2 chopped onion
1/2 cup chopped celery
Parsley
Garlic
salt and Pepper
Chicken broth
Flour
Cream

Directions:
Directions:
Melt 2 Tbl butter in soup pan. Add vegetables, and cook stirring until vegetables start to get tender. Blend in 2 tablespoons flour. Add 2 cups chicken broth and spices. Bring to a boil and cook for about 10 minutes more. Add can of oysters with the liquid in the can. Cook about 5 minutes more, until oysters are cooked thorough. Add cream, and heat just until hot.

 

 

 

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