Recipe - Oxtail Stew Alla Cordobesa

Three fourths pound Bacon (abt 10 slices);
julienned
2 cup Chopped onions
1 cup Chopped celery
1 cup Diced carrot
1 cup Sweet corn kernels
1 One half teaspoon Salt
One half teaspoon Cayenne pepper
6 Bay leaves
Three fourths cup Flour
8 cup Chicken stock
2 cup Diced white potatoes
1 cup Halfandhalf
One half cup Finelychopped fresh parsley
2 pound Shucked oysters with liquid
One fourth teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
A couple of Parmesan cheese
tuiles
1 tablespoon Chopped parsley

In a large nonstick stock pot, over medium heat, render the bacon for 10
minutes. Stir in the onions, celery, carrots and corn. Season the
vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or
until the vegetables are soft and tender. Stir in the flour and cook for 10
minutes, stirring occasionally. Stir in the chicken stock and bring up to a
boil. Add the potatoes and simmer for 15 minutes, or until the potatoes are
fork tender. Stir in the cream and parsley. Simmer the soup for 5 minutes.
Add the oysters with liquid, hot sauce and Worcestershire sauce. Simmer the
soup for 2 minutes, or until the oysters start to curl. Ladle the soup in a
shallow bowl and garnish with the tuiles and parsley. This recipe yields 10