---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LYONNAISE OYSTER STEW
  Categories: Soups, Seafood
       Yield: 6 servings
  
   1 1/2 lb Leeks
   1 1/2 lb Potatoes
       2 tb Butter
       6 c  Water
       8 oz Cheese, shredded
     1/4 c  Oil
       1 tb Butter
       3 c  Bread cubes
       1 c  Cream, heavy
     1/8 ts Nutmeg, ground
       1 pt Oysters, with liquor
     1/4 c  Parsley, chopped
  
   Gruyere or Swiss are preferred.  Trim off root ends and most of green part
   of leeks. Reserve white part plus a small part of green. Split in half and
   rinse thoroughly between leaves.  Cut leeks lengthwise into thin strips and
   then crosswise into very small cubes.  There should be about 5 cups. Peel
   potatoes and cut them lengthwise in half. Cut each half crosswise into very
   thin slices. There should be about 4 cups. Heat butter in a large saucepan
   and add chopped leek. Cook, stirring often, about 5 minutes. Add potatoes
   and water and bring to boil. Salt and pepper to taste. Simmer 20 minutes.
   Drain in colander, reserving liquid and solids. Heat oil and butter in
   heavy skillet and add bread cubes. Cook, stirring, until cubes are golden
   brown. Drain in sieve.  Process leek and potato solids thoroughly while
   adding small amounts of reserved cooking liquid. Add only enough liquid to
   make a fine puree. Combine puree with remaining liquid in saucepan and
   bring to simmer. Add cream and salt and pepper to taste. Add nutmeg and
   heat thoroughly. Add oysters with their liquor and cook briefly, just until
   oysters curl.  Serve sprinkled with parsley, with croutons and cheese on
   the side.
  
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