1 quart oysters
1/4 cup celery, diced
1/4 cup green pepper, diced
4 tablespoons butter
5 tablespoons flour
1 1/4 cups milk
3/4 cup oyster liquor
1 egg, beaten
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon pimento, chopped

Simmer oysters in their liquor until edges curl (5 minutes). Drain and save liquor. Cook celery and green pepper in butter until tender. Blend in flour. Add milk and oyster liquor and cook until thick, stirring constantly. Stir a little of the hot cream sauce into the beaten egg and add this back to the sauce, stirring constantly. Add oysters, seasonings and heat thoroughly. Serve in patty shells or on buttered toast.

Serves 6.

Also good for hors d’oeuvres.