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Creamed Oysters In Patty Shell
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
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1 Qt. shucked Maryland
standard oysters (with liquor)
1/4 C. butter
1 Small onion -- chopped fine
1 Stalk celery -- diced
2 Tbsp. flour
1 C. oyster liquor
1 C. milk
1 Tsp. salt
1/2 Tsp. McCormick-Schilling mace
1/4 Tsp. McCormick-Schilling black pepper
1 Dash McCormick-Schilling nutmeg
1 Dash McCormick-Schilling cayenne pepper
3 Tbsp. flour
16 cooked patty shells
Drain oysters; reserve liquor. Melt butter; saute onion
and celery until soft and golden. Blend in 2 tablespoons
flour. Gradually stir in oyster liquor and milk. Add salt,
mace, black pepper, nutmeg and cayenne pepper. Blend in 3
tablespoons flour and cook, stirring constantly until mixture
comes to boil and thickens. Add oysters to sauce; heat until
oysters plump and edges curl. Do not boil. Spoon about 1/2
cup oyster mixture into each patty shell. Serve immediately.
Makes 8 servings, 2 patty shells each.
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