Oyster Fricassee

• 1 quart shucked oysters
• 3/4 cup butter, divided
• 2 medium onions, chopped
• 1-1/2 cups chopped celery
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 2 teaspoons minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 large egg yolks, lightly beaten
• 2 cups crushed Ritz crackers (about 50 crackers)
• Lemon slices
• Fresh thyme sprigs

1. Preheat oven to 400u0b0. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 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.
2. 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.
3. Pour half of sauce into a greased 13x9-in. baking dish. Top with half of oysters; sprinkle with half of cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.
4. Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon slices and thyme sprigs.

oysters, butter, onions, celery, allpurpose, cream, parsley, salt, thyme, pepper, cayenne pepper, egg yolks, crackers, lemon slices, thyme

Taken from www.tasteofhome.com/recipes/oyster-fricassee/ (may not work)