| |
|
| What You Need: |
|
|
|
4 tablespoons soft butter
1˝ pints light or heavy cream
1˝ pints Pacific oysters, or other oysters, and their liquor
Salt
Freshly ground black pepper
Paprika (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Warm 4 deep soup bowls in a shallow baking pan that is half filled with boiling water. Add 1 tablespoon of soft butter to each bowl. In a small saucepan, bring the cream almost but not quite to a boil over moderate heat.
|
2. When small bubbles appear around the edge of the pan, reduce the heat to its lowest point and keep the cream barely simmering.Pour the oysters and all their liquor into a 12-inch enameled or stainlesssteel skillet.
|
3. Set it over moderate heat and poach the oysters, turning them gently about in their liquor with a wooden spoon for 2 or 3 minutes, or until the oysters plump up and their edges begin to curl.
|
|
4. Immediately pour the simmering cream into the skillet, add salt and pepper to taste, and simmer a moment longer. Ladle the stew into heated soup bowls, sprinkle with a little paprika if you like and serve at once accompanied by crackers or, less traditionally, hot French or Italian bread.
|
|
| |
|
|
|
|
|
|
