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Recipe by: florinia
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See below ingredients and instructions of the recipe
2 Carrots; mediun 1/4 c Butter; melted
-peeled grated in long, 4 c Milk; or 1/2 milk, 1/2 cream
-thin shreds 4 c Oysters
1/2 c Celery; finely diced -salt and pepper to taste
Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Uase salt and pepper to taste.
The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.
To quote Mme. Benoit,"This traditional Quebec dish is still very much
alive. My grandmother's recipe is, as far as I am concerned, the best
there is." Note: from Anne - it seems as oysters were used at
Christmas. My maternal grandmother from the American midwest had a
similar Christmas oyster dish although hers included corn.
Source: _My Grandmother's Kitchen" by Mme. Benoit
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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