- 24 large oysters
- 1/2 stick butter
- 3 slices bacon, cut into small squares
- 1 rib celery, chopped
- 1 bunch green onion tops, chopped
- 3 sprigs fresh parsley leaves, chopped
- 1 cup pimientos, chopped
- 1 bay leaf
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/8 tsp. cayenne
- 1 Tbs. brandy
- 1/2 cup bread crumbs
Bring two cups of water (oyster water, if you have it) to a light boil in a skillet. Poach the oysters for about 30 seconds. Drain the oysters and set aside to cool and dry. Strain the water from the pan and set aside.
In a large saucepan over medium-high heat, melt the butter and add the bacon. Saute the bacon till nearly crisp. Add celery, green onion, parsley, pimientos and bay leaf. Cook for another three minutes, until vegetables are limp.
Add the water you poached the oysters in, along with salt, pepper, and cayenne. Bring the mixture to a boil. Add the brandy. Stir well, reduce to a simmer and cook until most of the liquid has been absorbed.
Add just enough bread crumbs to to make the sauce hold together. It is not necessary to use the entire quantity.
Place the oysters in either clean oyster shells or au gratin dishes. Top each oyster with about a tablespoon of sauce. Sprinkle a pinch of bread crumbs over each oyster.
Bake for 12-15 minutes, until top of sauce is toasty and slightly crusty.