Ingredients
| 2-1/2 cup | milk | | 1 | sm. onion, chopped finely | | Freshly ground pepper | | 1 dash | salt | | 4 drops | tabasco | | 1 dash | basil or | | dill | | 1/2 tsp. | celery salt | | 2 tbsp. | plain flour | | 1 tsp. | mustard | | 1 tbsp. | butter | | 1 | lg. carrot, scraped and grated firmly | | 2 tbsp. | cream | | 24 | beautiful oysters on the shell | | Tasty cheese, grated |
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Instructions
Put milk to heat in a saucepan, add onion, pepper, salt, tabasco, basil and celery salt. Mix plain flour and mustard to a smooth paste with water. When milk mixture is very hot, but not boiling, stir in flour and mustard mixture.
Add butter, stir until all is combined and thickened. Cook slowly for 15 minutes, stirring occasionally to see that mixture does not stick and burn. When ready, stir in grated carrot; remove from stove and stir in cream. Remove oysters from shell and add to sauce in saucepan. Return pan to heat to warm through, meanwhile heating shells under a hot griller. When all is ready, fill shells with oysters and sauce, sprinkle with grated cheese and put under the griller again, to brown.
Author's Comments
Rich, succulent oysters in creamy white sauce. Who could ask for anything more?
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