Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Shucked oysters |
| \N \N | Oyster liquor, plus enough |
| \N \N | To make 3 cups |
| ¼ cup | Diced bacon |
| ½ cup | Chopped green pepper |
| ½ cup | Chopped onion |
| ⅓ cup | Minced celery |
| ¼ cup | Melted butter |
| ¼ cup | Flour |
| 1 teaspoon | Salt |
| ⅛ teaspoon | White pepper |
| 1 \N | Crumbled chicken bouillon |
| \N \N | Cube |
| 2 tablespoons | Toasted sesame seeds |
| 1 tablespoon | Dry white wine |
| 2 cups | Cooked or canned hominy, |
| \N \N | Heated & drained |
| \N \N | Chopped chives or parsley |
| \N \N | (for garnish) |
| \N \N | Hard crusty rolls |
Drain oysters, reserving liquor. Saute' bacon until brown; add green pepper, onion & celery, sauteeing until vegetables soften. Melt butter in separate pan; stir in flour, salt & white pepper. Cook over low heat, stirring constantly. Add reserved oyster liquor; cook until sauce is slightly thickened, stirring constantly. Add crumbled bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until edges of oysters begin to curl & stew is piping hot. Stir in wine.
Measure ⅓ cup heated hominy into each of 6 bowls; fill with stew.
Garnish with chives & serve with hard, crusty rolls.
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