Grand Central Oyster Stew
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Oysters and liquor||1 Quart|
|Celery salt||To Taste|
This recipe is prepared quickly; heat soup bowls before you start.
Scald milk and cream together but do not boil.
Drain oyster liquor into a saucepan and bring to a boil.
Heat oysters in a separate saucepan with 2 tablespoons of the oyster liquor and the butter until the oysters are plump and the edges begin to curl.
Remove from heat immediately.
Combine hot milk and cream, hot oysters, and hot oyster liquor.
Add salt, pepper, and celery salt.
Ladle into soup bowls, sprinkle with paprika, and serve with oyster crackers.