Sauted Oysters Recipe ingredients

• Put
• 1 pint oysters in strainer over a bowl and over them pour
• 2 tablespoons cold water, reserving liquid. Pick over oysters, removing any bits of shell that may adhere to tough muscle. Crush
• 5 common crackers on board with rolling pin or put through food chopper, and sift the
• Crumbs. There should be½ cup. Coat each oyster with the cracker crumbs. Saute in

To prepare this Sauted Oysters Recipe, first 4 tablespoons melted butter or cooking oil. When brown on one side turn and brown the other side.

Cover

8 slices of toast, cut in three strips each, with

Celery sauce, and serve an oyster on each piece of toast.

CELERY SAUCE

Separate stalks from

2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 1/3 cups. Put in saucepan with

3 cups water and

1 teaspoon salt and cook 20 minutes or until tender.

Drain, reserving both liquid and celery. To

Liquid add

Chicken stock to make 2 cups or

Water to make 2 cups and

1 chicken bouillon cube. Melt in saucepan, chafing dish or electric grill

3 tablespoons butter. Add

3 tablespoons flour mixed with

3/4 teaspoon salt and

1/8 teaspoon pepper. Stir until smooth and add the

2 cups celery water and chicken stock. Stir and boil 1 minute. Add

Cooked celery and bring to boiling point. Mix

1 egg yolk and

2/3 cup cream. Add to first mixture and cook 2 minutes over hot water, stirring constantly.