Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmothers recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmothers Kitchen" by Mme. Benoit File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (54%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 166.8mg||51 %|
|Sodium 656.1mg||23 %|
|Potassium 595.8mg||16 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.7g|
|Protein 19.9g||28 %|
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Calories per serving: 314
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