Creamed Oysters in Patty Shell
Yield
6 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
oysters
shucked |
*
|
| ¼ | cup |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
celery
diced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 16 | each |
patty shells
cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
oysters
shucked |
*
|
| 59 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
celery
diced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
all-purpose flour
|
|
| 16 | each |
patty shells
cooked |
* |
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.
