Liturgical Year : Recipes : Savarin Oyster Stew

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Catholic Recipe: Savarin Oyster Stew

INGREDIENTS

1 quart (4 cups) oysters
1/4 cup butter or margarine
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1-1/2 teaspoons salt
few grains pepper
1-1/2 quarts milk

Details

Serves: 6
Prep Time: 45 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Feasts

None

This stew has a milk-base, but is very easy and fast. Oysters do not need to cook very long.

DIRECTIONS

Pick over oysters, removing bits of shell; strain oyster liquor. Melt butter or margarine in deep, heavy saucepan. Add paprika, Worcestershire sauce, salt, and pepper; stir until smooth. Add oysters and oyster liquor. Cook over low heat a few moments until edges of oysters curl. Add milk. Heat slowly over low heat just to scalding point. Do not boil. Serve at once. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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