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From the July 2006 issue:
Noeline Fife’s “never fail” oyster soup:
Make a roux sauce or however you make a
white sauce. Place oysters and their liquid
in a separate saucepan. Have the roux base
boiling and then bring the oysters just to a
boiling point, add to soup and serve.
Noeline Fife’s “never fail” oyster soup:
Make a roux sauce or however you make a
white sauce. Place oysters and their liquid
in a separate saucepan. Have the roux base
boiling and then bring the oysters just to a
boiling point, add to soup and serve.
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.