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1
Preheat the oven to 350.
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2
Spread the bread with 3 tablespoons of the butter and arrange the slices, buttered side up, on a large baking sheet.
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3
Toast for about 10 minutes, or until golden brown and crispy.
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4
Cut the toasts in half diagonally.
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5
In a medium saucepan, combine the reserved oyster liquor and the wine and bring to a simmer over moderately high heat.
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6
Add the oysters and simmer over low heat until their edges start to curl, about 3 minutes.
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7
With a slotted spoon, transfer the oysters to a plate; reserve the oyster-poaching liquid.
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8
In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes.
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9
Using a slotted spoon, transfer the bacon to paper towels to drain.
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10
Pour off all but 1 tablespoon of the bacon fat from the skillet and add the remaining 1 tablespoon of butter.
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11
Add the leeks, celery and onion and cook over low heat, stirring occasionally, until softened, about 10 minutes.
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12
Stir in the flour and cook for 1 minute.
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13
Slowly add the reserved oyster-poaching liquid, whisking constantly, until smooth.
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14
Simmer over low heat, whisking often, until no floury taste remains, about 3 minutes.
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15
Whisk in the milk, cream and thyme and simmer for 3 minutes longer, until thickened and creamy.
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16
Stir in the lemon juice, then season with salt, pepper and Tabasco.
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17
Fold in the oysters and cook just until warmed through, about 1 minute.
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18
Arrange 2 toast halves on each of 10 plates.
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19
Spoon the creamed oysters on top, sprinkle with the bacon and serve at once.
