Ingredients Jump to Instructions ↓

  1. 4 tablespoons (1/2 stick), plus

  2. 2 tablespoons butter

  3. 2 tablespoons all-purpose flour

  4. 1 cup chopped onions

  5. 1/2 cup chopped celery

  6. 2 cups milk Salt and cayenne Fresh black pepper

  7. 2 dozen oysters, shucked, drained and liquid reserved

  8. 1 tablespoon chopped garlic

  9. 1/4 cup chopped finely chopped parsley

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring constantly, for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the mixture to a simmer and simmer for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine. Yield : 4 main-course servings


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