|Garlic||1⁄2 Clove (2.5 gm), minced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|White pepper||1⁄4 Teaspoon|
|Cayenne pepper||To Taste (Few Grains Required)|
|Cream||2 Cup (32 tbs)|
|Oysters||1 1⁄2 Pint, drained (Reserve 1/3 Cup Liquor)|
|Prepared mustard||1 Teaspoon|
|Gruyere cheese||2 Ounce, cut into pieces|
|Dry sherry||1⁄4 Cup (4 tbs)|
Heat butter in a saucepan.
Add garlic, celery, and green pepper; cook about 5 minutes, or until vegetables are crisp-tender.
Remove vegetables with a slotted spoon and set aside.
Blend a mixture of flour, salt, and peppers into the butter in saucepan; heat until mixture bubbles.
Remove from heat; add cream and reserved oyster liquor gradually, stirring constantly.
Continue stirring, bring to boiling, and boil 1 to 2 minutes.
Remove from heat.
Blend in the mustard and cheese, stirring until cheese is melted.
Mix in the wine, vegetables, and oysters.
Bring just to boiling and remove from heat.
(Edges of oysters should just begin to curl.) Turn into blazer pan of chafing dish and set over simmering water.
Accompany with a basket of toasted buttered 3 1/2 inch bread rounds sprinkled lightly with ground nutmeg.