Instructions: In a large heavy saucepan cook the shallots and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately lo w heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, milk, and cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, celery seeds, cayenne, o ysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves.

Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.

Yield: 8 servings as a first cours

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