Coat each oyster with the cracker crumbs.
Sauté in
4 tablespoons melted butter or cooking oil.
When brown on one side turn and brown the other side. Cover
8 slices of toast, cut in three strips each, with
Celery sauce, and serve an oyster on each piece of toast.
CELERY SAUCE
Separate stalks from
2 roots celery and wash thoroughly. Cut lengthwise and crosswise in small pieces. There should be 1 ⅓ cups.
Put in saucepan with
3 cups water and
1 teaspoon salt and cook 20 minutes or until tender.
Drain, reserving both liquid and celery. To
Liquid add
Chicken stock to make 2 cups or
Water to make 2 cups and
1 chicken bouillon cube.
Melt in saucepan, chafing dish or electric grill
3 tablespoons butter. Add
3 tablespoons flour mixed with
¾ teaspoon salt and
⅛ teaspoon pepper.
Stir until smooth and add the
2 cups celery water and chicken stock.
Stir and boil 1 minute. Add
Cooked celery and bring to boiling point.