Melt butter, add onion and celery. Cook on slow fire until tender.
Add oysters that have been cut up by scissors, and a little oyster
juice. cook about 5 min. until oysters curl. Take off fire and
mix w/ rolled toasted bread crumbs and grated eggs and parsley
to season. Add salt, pepper, and dampen w/ oyster juice or water.
Put into oyster shells or greased pyrex dish; sprinkle cracker
crumbs on top and dots of butter. Bake at 350° about 20 min. Tresor
de la Mer from the Heart of Louisiana.
Serves 4 to 6.