|Butter||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Shallots||1 Cup (16 tbs), chopped|
|Parsley||1 Cup (16 tbs), chopped|
|Egg||1 , well beaten|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Oyster shells||6 Large|
Heat oysters in their liquor until edges begin to curl.
Drain and cut into small pieces.
Melt butter in a saucepan.
Stir in shallots, parsley, and celery and cook over a low heat until limp.
Blend in flour until smooth, then add 1/2 cup of the bread crumbs and the chopped oysters.
Remove from heat, season with salt and cayenne, and stir in the egg.
Cool, then spoon into shells.
Sprinkle with remaining crumbs and dot with additional butter.
Just before serving, place in a preheated 450° oven 8 to 10 minutes or until brown.