Oyster and Mushroom Chowder, 1939
Oyster And Mushroom Chowder, 1939 is an moderately easy dinner. Made with 1 qt. large oysters, 1 c. oyster liquor, 3 tbsp. butter, 1 tbsp. flour and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Heat oysters in own liquor below boiling point until edges curl.
Drain, saving liquor.
Melt 1 tablespoon butter, blend in flour.
Add milk gradually, stirring constantly; bring to boil and cook 1 minute.
Add cream, shallots, parsley, salt and pepper. Heat cleaned mushrooms in the remaining butter until hot, but do not brown.
Add mushrooms, oysters and oyster liquor to cream sauce.
Serve hot.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment