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Paprika (Celery salt cup cream Clean)

Celery salt 1 cup cream Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream. 1 pint oysters 4 cups Fish Stock 1/4 cup butter