Creamed Oystres on Tosted Corn Bread

By recepti

Ingredients

• Makes 8 servings as a first course
• INGREDIENTS
• 1/2 cup minced shallot
• 1/2 cup minced celery plus 3 tablespoons finely chopped celery leaves
• 1/2 stick (1/4 cup) unsalted butter
• 3 tablespoons all-purpose flour
• 32 shucked oysters, reserving 1 1/4 cups of the liquor, strained
• 1/4 cup milk
• 1/4 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground celery seeds
• 1/4 teaspoon cayenne, or to taste
• 8 squares of corn bread, split, toasted, and buttered (recipe follows)
• Corn Bread
• Makes nine 3-inch squares
• INGREDIENTS
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 1/2 teaspoons double-acting baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled

Preparation

Step 1

FROM THE 11/1993 ISSUE

Creamed Oysters on Toasted Corn Bread
RECIPE BY KEMP M. MINIFIE


Photo: Gourmet

Makes 8 servings as a first course
INGREDIENTS

1/2 cup minced shallot

1/2 cup minced celery plus 3 tablespoons finely chopped celery leaves

1/2 stick (1/4 cup) unsalted butter

3 tablespoons all-purpose flour

32 shucked oysters, reserving 1 1/4 cups of the liquor, strained

1/4 cup milk

1/4 cup heavy cream

2 teaspoons Worcestershire sauce

1 teaspoon ground celery seeds

1/4 teaspoon cayenne, or to taste

8 squares of corn bread, split, toasted, and buttered (recipe follows)

INSTRUCTIONS

In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves.
Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.
Corn Bread
Makes nine 3-inch squares
INGREDIENTS

1 cup yellow cornmeal

1 cup all-purpose flour

1 1/2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 1/4 cups buttermilk

1/2 stick (1/4 cup) unsalted butter, melted and cooled

INSTRUCTIONS

Preheat the oven to 425°F. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In a small bowl whisk together the eggs, the buttermilk, and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading it evenly, and bake the corn bread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into 9 squares.