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1
May prepare 1 day ahead - Croutons: Butter bread. Toast in oven until crispy, about 10 minutes. Cut in half or smaller. Cool completely; store in ziplock
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2
bag; refrigerate.
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3
Remove from refrigerator about an hour before serving. Warm in oven about 3 minutes before serving.
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4
May prepare 1 day ahead - In large skillet, cook bacon over medium heat, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Cool. Store in sealed container; refrigerate.
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5
Remove from refrigerator about an hour before serving.
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6
May prepare 1 day ahead: Pour off all but 1 tablespoon of bacon fat from the skillet and add 1 tablespoon of butter. Add leeks and celery and cook
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7
over low heat, stirring occasionally, until softened, about 10 minutes. Cool. Store in sealed container; refrigerate until used.
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8
About 15 minutes before serving: Warm leek mixture in large skillet. Add flour and cook 5 minutes.
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9
Slowly add milk and cream to leeks and heat thoroughly over low heat.
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10
In medium saucepan, combine the reserved oyster liquor and white wine and bring to a simmer over moderately high heat. Add oysters and simmer over
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11
low heat until their edges just start to curl.
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12
Add oysters to cream sauce. Add lemon juice, salt and pepper and Tabasco sauce to taste.
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13
Serve in shallow bowls over croutons. Garnish with thyme.
