Oyster Fricassee
"I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. —Susan Dippre, Williamsburg, Virginia..."
INGREDIENTS
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1 quart shucked oysters
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3/4 cup butter, divided
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2 medium onions, chopped
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1-1/2 cups chopped celery
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1/2 cup all-purpose flour
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2 cups half-and-half cream
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2 teaspoons minced fresh parsley
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1 teaspoon salt
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1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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4 large egg yolks, lightly beaten
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2 cups crushed Ritz crackers (about 50 crackers)
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Lemon wedges
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Fresh thyme sprigs
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