By Chef K.T. Murphy
1/4 lb butter
2 cup celery
1 onion — chopped fine
1 pint oysters
4 eggs; hard-boiled — grated
2 cup toasted bread crumbs
1 cup oyster juice or water
Melt butter, add onion and celery.
Cook on slow fire until tender.
Add oysters that have been cut up by scissors, and a little oyster juice.
Cook about 5 min. Until oysters curl.
Take off fire and mix w/ rolled toasted bread crumbs and grated eggs and parsley to season.
Add salt, pepper, and dampen w/ oyster juice or water.
Put into oyster shells or greased pyrex dish; sprinkle cracker crumbs on top and dots of butter.
Bake at 350 about 20 min.
All the best, Good Food makes For Better Decisions.