Oyster Fricassee Recipe

Directions:

1. Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, saute onions and celery in 1/2 cup butter for 4-6 minutes or until tender. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened.
2. Reduce heat; add parsley, salt, thyme, pepper, cayenne and reserved oyster liquor. Cook and stir 2 minutes or until smooth. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly.
3. Pour half of the sauce into a greased 13x9-in. baking dish. Top with half of the oysters; sprinkle with half of the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over the top.
4. Bake, uncovered, 23-28 minutes or until golden brown. Let stand 10 minutes before serving. Garnish with lemon slices and thyme sprigs. Yield: 6 servings.