1 quart oysters
3-4 stalks celery chopped
1 tablespoon butter
1 tablespoon shortening or oil
1 egg
1 clove garlic minced
1 bayleaf crushed
½ teaspoon thyme
2 thin slices lemon minced
1/3 - ½ cup oyster liquor
4-6 slices bread
Chop oysters fine. Melt butter, add celery and garlic. Simmer, but do not brown. Add all seasonings. Soak bread in cold water squeeze and break up in small pieces with fork. Add to seasonings and simmer 30 minutes mixing until well blended, add oysters and simmer few minutes mixing. Stir in slightly beaten egg and stir briskly 2 minutes over very low flame. Fill oyster shells or ramekins with mixture and cover with buttered crumbs. Bake 20 min at 350º. Will fill 8 - 10 shells.
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