-=> 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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