Creamed Oysters In Patty Shell – Mexican

1 Qt. shucked Maryland

standard oysters (with liquor) 1/4 C. butter

1 Small onion — chopped fine

1 Stalk celery — diced

2 Tbsp. flour

1 C. oyster liquor

1 C. milk

1 Tsp. salt

1/2 Tsp. McCormick-Schilling mace

1/4 Tsp. McCormick-Schilling black pepper

1 Dash McCormick-Schilling nutmeg

1 Dash McCormick-Schilling cayenne pepper

3 Tbsp. flour

16 cooked patty shells

Drain oysters; reserve liquor. Melt butter; saute onion and celery until soft and golden. Blend in 2 tablespoons flour. Gradually stir in oyster liquor and milk. Add salt, mace, black pepper, nutmeg and cayenne pepper. Blend in 3 tablespoons flour and cook, stirring constantly until mixture comes to boil and thickens. Add oysters to sauce; heat until oysters plump and edges curl. Do not boil. Spoon about 1/2 cup oyster mixture into each patty shell. Serve immediately. Makes 8 servings, 2 patty shells each.