Ingredients
- 16 patty shells (cooked)
- 1 shucked maryland standard oysters
- 1 onion fine (chopped)
- 1 stalk celery (diced)
- 1 oyster liquor
- 1 c milk
- 1/4 c butter
- 5 tbsp flour
- 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
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.
