Yield: 1 Servings
|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|
|⅛ teaspoon||White pepper|
|1 \N||Crumbled chicken bouillon|
|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.