Creamed Oysters and Celery in Fontage Cups
- 1 pint oysters
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 2 eggs
- 1/2 cup cream
- salt and pepper
- 2 tablespoons wine
- 1 cup chopped celery
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.
Submitted by Jul 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min