Recipe - Creamed Oysters On Toasted Corn Bread

One half cup Minced shallot
One half cup Minced celery plus
3 tablespoon Chopped celery leaves
One fourth cup Unsalted butter
3 tablespoon Allpurpose flour
32 Shucked oysters, reserving 1
One fourth cups of the liquor,
strained
One fourth cup Milk
One fourth cup Heavy cream
2 teaspoon Worcestershire sauce
1 teaspoon Ground celery seeds
One fourth teaspoon Cayenne, or to taste
8 Squares of corn bread,
split, toasted, and

In a large heavy saucepan cook the shallots and the minced celery in the
butter over moderate heat, stirring, until the vegetables are softened, add
the flour, and cook the mixture over moderately lo w heat, stirring, for 3
minutes. Stir in the reserved oyster liquor, milk, and cream, bring the
mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir
in the Worcestershire sauce, celery seeds, cayenne, o ysters, and salt to
taste, simmer the mixture for 1 to 2 minutes, or until the edges of the
oysters curl, and stir in the celery leaves.

Arrange a bottom half of a corn bread square on each of 8 heated plates,
spoon the creamed oysters over the bottom halves, and top them with the
remaining halves.

Yield: 8 servings as a first cours

NOTES : (Recipes courtesy of Gourmet Magazine

Posted to MCRecipe Digest V1 #325

Recipe by: COOKING LIVE SHOW #CL8764

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Sun, 1 Dec 1996 14:39:48 0500