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24 oysters with liquid 2 cups onions, chopped

1 quart fish stock 12 ounces heavy cream

1 cup flour 1/2 cup margarine

1 teaspoon parsley, chopped Salt and pepper to taste

2 cups diced potatoes, boiled


Saute onions and 1/4 cup margarine 2 to 3 minutes. Add oysters and liquid and simmer 4

to 5 minutes. Add fish stock and bring to a boil. Reduce heat and simmer for about 8

minutes. Mix flour with margarine. Add to mixture for thickness. Simmer for 6 minutes.

Add cream, parsley and potatoes; simmer for 3 minutes. Salt and pepper to taste. Serves

10 to 12.

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