Creamed Oysters
1 pint oysters
1½ cups White Sauce II
⅛ teaspoon celery salt
Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. One-fourth cup sliced mushrooms are often added to Creamed Oysters.
Oysters in Brown Sauce
1 pint oysters
¼ cup butter
¼ cup flour
1 cup oyster liquor