Catholic Recipe: Savarin Oyster Stew
This stew has a milk-base, but is very easy and fast. Oysters do not need to cook very long.
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