Ostrich In Umido
|Onion||1 , minced|
|Garlic||1 Clove (5 gm), minced|
|Celery stalk||1 , chopped|
|Oysters with liquid||24|
|Milk||1 Cup (16 tbs)|
|White pepper||1 Pinch|
|Heavy cream||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Parsley||1 Tablespoon, chopped|
Heat butter in a pot and cook the onion, garlic and celery for 5 minutes.
Take oysters from shells and place them and their liquid in a pot with the milk.
Simmer over low heat until liquid becomes hot and the oysters float on the top.
Season with salt and pepper.
Mix the cream and egg yolks together, and pour slowly into the stew.
Cook on very low heat, stirring constantly until sauce thickens.
Remove from the heat and stir in the paprika and parsley.
Let sit for 1 minute, then serve.
Serving size: Complete recipe
Calories 2404 Calories from Fat 1565
% Daily Value*
Total Fat 177 g272.4%
Saturated Fat 98.6 g492.9%
Trans Fat 0 g
Cholesterol 1364.2 mg454.7%
Sodium 2307.9 mg96.2%
Total Carbohydrates 89 g29.7%
Dietary Fiber 4.7 g18.7%
Sugars 19.3 g
Protein 118 g235%
Vitamin A 224.6% Vitamin C 197.4%
Calcium 63.1% Iron 308.5%
*Based on a 2000 Calorie diet