Oyster Fricassee (Virginia)

The Virginian colonists had a ready source of oysters from Chesapeake Bay and this rich, creamy casserole, is a special dish from Colonial Williamsburg’s holiday recipe collection.

1 qt oysters, shucked
¾ cup butter, divided
2 medium onions, chopped
1½ cups celery, chopped
½ cup all-purpose flour, unbleached
2 cups half-and-half cream
2 tsp. fresh parsley, minced
1 tsp. sea salt
1 tsp. fresh thyme, minced or ½ tsp. dried thyme
¼ tsp. black pepper, freshly cracked
1/8 tsp. ground cayenne pepper
4 large egg yolks, lightly beaten
2 cups Ritz crackers, crushed (~ 50 crackers)

Garnish:
lemon slices
fresh thyme sprigs

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Grease a 9x13" baking dish.

Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat ½ cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes.

Reduce heat; add next five ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly.

Pour half of sauce into a prepared baking dish. Top with half of oysters; sprinkle with half of cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.

Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon slices and thyme sprigs.

Makes 6 servings.