| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Minced shallot |
| 1/2 |
c |
Minced celery plus |
| 3 |
tb |
Chopped celery leaves |
| 1/4 |
c |
Unsalted butter |
| 3 |
tb |
All-purpose flour |
| 32 |
|
Shucked oysters, reserving 1 1/4 cups of the liquor, strained |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Heavy cream |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Ground celery seeds |
| 1/4 |
ts |
Cayenne, or to taste |
| 8 |
|
Squares of corn bread, split, toasted, and |
INSTRUCTIONS
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 MC-Recipe 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
A Message from our Provider:
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