Ingredients Jump to Instructions ↓

  1. 1 Oysters

  2. 1 Bay leaves

  3. 2 Onions

  4. 2 Celery stalks

  5. 1/2 cup 99g / 3 1/2oz Butter

  6. 1/4 cup 15g / 1/2oz Flour

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/4 teaspoon 1 1/3ml White pepper

  9. 1 Cream

  10. 1/4 cup 59ml Sherry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, saute remaining onion and celery; cook for about 5 minutes or until pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well to prevent lumps from forming. Add remaining stock and heat until hot and thickened (about 10-15 minutes) Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.


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