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

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* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)