Cajun Oyster Soup
2 c. milk
1 qt. oysters in liquor
4 T. butter
1 T. flour
2 egg yolks
1 c. cream
1 tsp. parsley
1/2 sm. onion, chopped
1 rib celery, chopped
salt & pepper to taste
Scald milk, drain oysters, save liquor, melt butter, add oysters & simmer oysters till edges curl. Blend flour into butter. Beat egg yolks & liquor add to milk, mix into butter/flour mix till smooth. Boil 1 min. add cream, parsley, celery, onion & seasonings. Heat through, do not boil.
Serves 4 to 6.












