Oyster And Mushroom Chowder - cooking recipe

Ingredients

1 quart oyster
1 cup oyster liquor
3 tablespoons butter
1 tablespoon flour
1 cup milk
1/2 cup cream or 1/2 cup evaporated milk
2 shallots, minced
1 teaspoon parsley, minced
1/2 lb mushroom, cleaned and sliced
salt and pepper, to taste

Preparation

Heat oysters in their own liquor below the bloiling point until edges curl.
Drain, saving the liquor.
Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
Add cream, shallots, parsley, salt and pepper.
Heat mushrooms in the remaining butter until hot, but do not brown.
Add mushrooms, oysters, and oyster liquor to cream sauce.
Serve hot.