Ingredients
4 tablespoons (1/2 stick) plus 2 tablespoons butter
2 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
1/2 cups milk
1 1/2 cups heavy cream
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley
Preparation
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions, garlic and celery and cook for 2 minutes. Stir in the milk, cream and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine
