The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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4 T soft butter Salt
1½ pints light or heavy cream Freshly ground black pepper
1½ pints Pacific oysters, or Paprika (optional)
other oysters and their liquor
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Warm 4 deep soup bowls in a shallow baking pan that is half filled with
boiling water. Add 1 T of soft butter to each bowl. In a small saucepan,
bring the cream almost but not quite to a boil over moderate heat. When
small bubbles appear around the edge of the pan, reduce the heat to its
lowest point and keep the cream barely simmering.Pour the oysters and all their liquor into a 12-inch stainless-steel or enameled skillet. Set it over moderate heat and poach the oysters, turning them gently about in their liquor with a wooden spoon for 2 or 3 minutes, or until the oysters plump up and their edges begin to curl. Immediately pour the simmering cream into the skillet, add salt and pepper to taste, and simmer a moment longer. Ladle the stew into heated soup bowls, sprinkle with a little paprika if you like and serve at once accompanied by crackers or, less traditionally, hot French or Italian bread. Serves 4.
