Oyster Stew

In a small saucepan over low heat, melt the butter. Add the shallots, lemon juice, salt and pepper to taste and set aside in a warm place.

In a large, noncorrodible saucepan, combine the celery, the liquid from the oysters, the soy sauce and 1/2 cup water. Poach the celery over moderate heat for about 10 minutes, or until soft.

Add the milk, cream and oysters to the pan. Heat gently until the edges of the oysters are beginning to curl and they are just cooked, 8 to 10 minutes; do not allow the liquid to boil.

Stir in the parsley into the butter mixture and spoon about 1 teaspoon of it into each of six bowls. Ladle the broth into the bowls and sprinkle lightly with more pepper and the celery seeds. Finally, put six oysters in each bowl and serve.