Creamed Oysters and Celery in Fontage Cups

Ingredients

• 1 pint oysters (approx. 532g)
• 2 tablespoons butter (28g)
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 2 eggs
• ½ cup cream (120ml)
• salt and pepper
• 2 tablespoons wine
• 1 cup chopped celery (approx. 100g)

Method

1. Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard