Luncheon Oyster Cups
Submitted by DianeBellerose
Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.
YIELD
1 1/2 dozenPREP
20 minCOOK
45 minREADY
1 hrsThis vintage luncheon recipe serves chopped oysters in a creamy cheese and celery white sauce, spooned into edible biscuit cups baked over the back of a muffin tin. Each guest gets their own crispy bread bowl filled with rich, briny oyster filling.
The white sauce cooks in a double boiler for a full twenty minutes with the celery, which softens the celery completely and infuses the sauce with its flavour. Pimiento and grated cheese go in next, then the oysters cooked just until their edges curl, chopped, and folded in with their strained liquor.
That oyster liquor stirred into the cheese sauce is what elevates this beyond a simple creamed oyster dish. It concentrates the briny, mineral flavor so every spoonful tastes deeply of the sea.
The biscuit cups are made from a standard biscuit dough pressed over inverted muffin tin cups and baked until golden. They hold their shape and cradle the filling without going soggy, at least for the first few minutes on the plate.
Kitchen Tips
- Press the dough firmly over the greased inverted muffin cups. Loose dough slides off during baking.
- Cook the oysters just until the edges curl. Overcooked oysters shrink and turn rubbery. A minute or two in their own liquor is plenty.
- Assemble just before serving. The biscuit cups are at their crispiest fresh from the oven. Fill them last.
Variations
Ingredients
Directions
Melt the margarine, add three tablespoonfuls of flour, and cook until the mixture bubbles.
Add one and one-half cupfuls of cold milk gradually, stirring constantly.
Stir in the celery and cook twenty minutes in a double-boiler.
Add the pimiento chopped and the cheese.
Cook the oysters in their own liquor until the edges curl, and add them, cut in small pieces, together with the liquor strained, to the white sauce.
Serve in cups made of the following mixture: sift together two cupfuls of bread flour, the salt, and the baking-powder.
Mix in the shortening thoroughly and add about three-fourths cupful of milk or enough to make a soft dough.
Toss on a well-floured board, roll to one-have inch thickness, and cut with a biscuit cutter.
Press each biscuit over an inverted greased gem-pan.
Bake a delicate brown in a 450℉ (230℃). oven.
Arrange on a hot platter and fill the cases with the oyster mixture.
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