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1990s Recipes + Menus

Creamed Oysters on Toasted Corn Bread

Serves 8 as a first course
November 1993
  • 1/2 cup minced shallot
  • 1/2 cup minced celery plus 3 tablespoons finely chopped celery leaves
  • 1/2 stick (1/4 cup) unsalted butter
  • 3 tablespoons all-purpose flour
  • 32 shucked oysters, reserving 1 1/4 cups of the liquor, strained
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground celery seeds
  • 1/4 teaspoon cayenne, or to taste
  • 8 squares of corn bread, split, toasted, and buttered
  • In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves.
  • Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.
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