Creamy Oyster And Veal Chowder

Ingredients

• 2 quarts veal stock
• 1 quart oysters, with their liquor
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• Salt and pepper to taste
• Celery salt to taste
• Minced parsley for garnish
• Crackers for serving

Method

1. 1 Reheat the veal stock in a large pot and season with salt, pepper, and celery salt.
2. 2 Add the oysters and their liquor to the hot stock.
3. 3 Cook gently until the edges of the oysters curl, being careful not to overcook.
4. 4 In a separate pan, cook butter and flour together to make a roux, then stir in the milk.
5. 5 Whisk the milk mixture into the soup to thicken it, then season with minced parsley and serve with crackers.