- 1/2 stick plus 2 tablespoons (6 tablespoons) butter
- 2 tablespoons flour
- 1/2 cup chopped onions
- 2 cups milk
- 2 dozen oysters, shucked and drained, with 1/4 cup oyster liquor reserved
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped parsley
- 1/4 cup chopped green onions
- 1 tablespoon chopped garlic
Melt 1/2 stick (4 tablespoons) of the butter in a skillet over medium-high heat. Add the flour and cook, stirring constantly, for 3 to 4 minutes to make a blond roux, the color of sandpaper.
Add the onions and cook for 2 minutes. Add the milk, oyster liquor, salt, cayenne, and black pepper and bring to a gentle boil. Stir constantly for 3 to 4 minutes, or until the mixture thickens slightly. Add the parsley, green onions, garlic, and oysters. Bring to a gentle boil and cook until the edges of the oysters curl, 3 to 4 minutes.
Cut the remaining 2 tablespoons of butter into chips and add to the stew.
Remove from the heat and serve immediately.
Yield: 4 main-course servings
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