Chicken and Oysters a la Seville
- 4 tablespoons butter.
- 4 tablespoons flour.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- 1 cup hot milk.
- ¼ teaspoon celery salt.
- ¾ cup oyster liquor.
- 2 cups cold cooked chicken cut in one-half inch cubes.
- 2 cups oysters.
- Patty shells.
Process: Melt butter in a sauce-pan, add flour and seasonings; stir to a smooth past. Pour on slowly, while stirring briskly, hot milk and strained oyster liquor. Re-heat chicken in sauce. Plump oysters in their own liquor; drain and add oysters to chicken. Serve in patty shells or croustades of bread.