1 Qt. shucked Maryland standard oysters (with liquor) 1/4 C. butter 1 Small onion
chopped fine 1 Stalk celery :
diced 2 Tbsp. flour 1 C. oyster liquor 1 C. milk 1 Tsp. salt 1/2 Tsp. McCormick-Schilling mace 1/4 Tsp. McCormick-Schilling black pepper 1 Dash McCormick-Schilling nutmeg 1 Dash McCormick-Schilling cayenne pepper 3 Tbsp. flour 16 cooked patty shells Drain oysters; reserve liquor. Melt butter; saute 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 1/2 cup oyster mixture into each patty shell. Serve immediately. Makes 8 servings, 2 patty shells each.
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