Subj : Re: Fried Oysters
To   : Ben Collver
From : Dave Drum
Date : Wed Jul 10 2024 16:04:00

-=> Ben Collver wrote to All <=-

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Fried Oysters
BC>  Categories: Seafood
BC>       Yield: 6 Oysters

BC>     1/8 ts Nutmeg
BC>     1/8 ts Pepper
BC>     1/8 ts Salt
BC>       2 tb Butter; for frying
BC>       1    Lemon; sliced

The title says "Oysters" The Yield says "Oysters" The ingrediemts list
says .........

You might want to go in and edit to repair that lack.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lyonnaise Oyster Stew
Categories: Soups, Seafood, Dairy, Cheese
     Yield: 6 Servings

 1 1/2 lb Leeks
 1 1/2 lb Potatoes
     2 tb Butter
     6 c  Water
     8 oz Cheese; shredded *
   1/4 c  Oil
     1 tb Butter
     3 c  Bread cubes
     1 c  Heavy cream
   1/8 ts Nutmeg; ground
     1 pt Oysters; w/liquor
   1/4 c  Parsley; chopped

 * Gruyere or Emmenthaler are preferred.

 Trim off root ends and most of green part of leeks.
 Reserve white part plus a small part of green. Split in
 half and rinse thoroughly between leaves. Cut leeks
 lengthwise into thin strips and then crosswise into very
 small cubes. There should be about 5 cups. Peel potatoes
 and cut them lengthwise in half. Cut each half crosswise
 into very thin slices. There should be about 4 cups.

 Heat butter in a large saucepan and add chopped leek.
 Cook, stirring often, about 5 minutes. Add potatoes and
 water and bring to boil. Salt and pepper to taste.
 Simmer 20 minutes. Drain in colander, reserving liquid
 and solids.

 Heat oil and butter in heavy skillet and add bread
 cubes. Cook, stirring, until cubes are golden brown.
 Drain in sieve.

 Process leek and potato solids thoroughly while adding
 small amounts of reserved cooking liquid. Add only
 enough liquid to make a fine puree. Combine puree with
 remaining liquid in saucepan and bring to simmer. Add
 cream and salt and pepper to taste. Add nutmeg and heat
 thoroughly. Add oysters with their liquor and cook
 briefly, just until oysters curl.

 Serve sprinkled with parsley, with croutons and cheese
 on the side.

 From: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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