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1
Pat the oysters dry with paper towels and set aside.
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2
Prepare bechamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
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3
Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
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4
Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
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5
Preheat the oven to 200u00b0C.
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6
Spoon 1 teaspoon of bechamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra bechamel sauce.
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7
Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
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8
Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.
