Creamed Oysters in Patty Shell

Directions

Drain oysters; reserve liquor.

Melt butter; sauté 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 ½ cup oyster mixture into each patty shell.