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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The colonists had a ready source of oysters from Chesapeake Bay, says Susan Dippre who oversees the gardens at Colonial Williamsburg in Virginia. I enjoy this rich, creamy casserole, a special dish from Colonial Williamsburg's holiday recipe collection. Ingredients:
1 quart shucked oysters |
2 medium onions, chopped |
1-1/2 cups chopped celery |
3/4 cup butter, divided |
1/2 cup king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
2 teaspoons minced fresh parsley |
1 teaspoon salt |
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
4 egg yolks, lightly beaten |
2 cups crushed butter-flavored crackers (about 50 crackers) |
lemon slices and fresh thyme sprigs for garnish |
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.
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