Oysters, Cake and a Bottle of Champagne, 1891
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New Orleans Deviled Oysters

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters...
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Deviled Oysters
The Plantation Cookbook
By The Junior League of New Orleans, reissued 1992, B. E. Trice Publishing

2/3 cup oil
2/3 cup flour
2 cups finely chopped onions
1 cup finely chopped green onions
2 cloves garlic, finely chopped
1 1/2 cups finely chopped green [bell] pepper
1 cup finely chopped celery
1 bay leaf
1/4 teaspoon thyme
3 cups fresh mushrooms, sliced
4 tablespoons lemon juice
1 stick [1/2 cup/4 ounces] butter
2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
8 dozen small oysters
1 1/4 cups French bread crumbs

Make dark brown roux* with oil and flour. Add onions, green onions,
garlic, green pepper, celery, bay leaf and thyme. Cook until very tender,
about 45 minutes.
In separate pan, melt butter, add 1 teaspoon lemon juice, mushrooms, and
stir. Sauté them until the water from mushrooms has evaporated (about 5-7 minutes). Then add to the sauce. Season with salt, pepper, cayenne, and Worcestershire. (This sauce is better done the day before.)
When ready to serve, heat sauce. Drain oysters and place in a single layer
in shallow pan and bake at 400 degrees [F] until just curled, about 5 to 6 minutes. Using a slotted spoon, transfer oysters to sauce. Add remaining
lemon juice and bread crumbs. Blend well and pour into a shallow baking
dish or into individual ramekins. Heat in 400 degrees [F] oven just until
hot. Eight portions.