Tuesday, August 17, 2010

Oyster Kromeskys

Parboil a dozen oysters in their own liquor, remove the beards, strain the liquor and cut up the oysters in dice; melt a tablespoonful of butter and 1 of flour; stir until smooth; add the oyster liquor, a little milk, the chopped oysters, a teaspoonful of chopped celery, a little nutmeg, salt and pepper. Take the saucepan off the fire, stir in the yolk of an egg. Garnish the dish with thin strips of well-cooked bacon. Serve very hot.

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