3 doz. small oysters
2 Tbsp. butter
1 c. chopped celery
1 loaf French bread
1/2 c. melted butter
2 c. cream sauce
4 Tbsp. butter
4 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 c. milk or half and half
Saute oysters in 2 tablespoons butter and celery until
oysters are plump, about 8 minutes, over medium heat. Cut the
top crust from a pound loaf of French bread; hollow out the
interior and brush the inside and top generously with 1/2 cup
melted butter. Brown bread in a 450 degrees oven for 4 to 5 minutes.
Add 2 cups medium cream sauce and 1 cup toasted bread crumbs to
oysters. Pour mixture into browned loaf of bread; replace top
and heat in a 450 degrees oven for 8 to 10 minutes. Makes 6 to 8
Cream Sauce: Melt butter over low heat; add flour,
salt, pepper and paprika to melted butter. Stir over low heat
until smooth. Gradually stir in milk; cook, stirring con-
stantly, until thickened and smooth.
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