3    Dozen oysters (1 pint)
2 c  Celery; chopped fine
2    Onions; chopped fine
1/2 c  Butter
1    Clove garlic; minced
3    Hard boiled eggs
4    Sprigs parsley; chopped
6    -(up to)
8 sl Toasted bread
Seasonings to taste

Saut‚ onions, celery and garlic in butter on a low heat for about 20
minutes. Drain and cut oysters into small pieces; cook with onion mixture
for about 5 minutes. Remove from heat. Mash eggs and crumble toast; add
both to oyster mixture reserving a small amount of the bread crumbs. Place
in casserole; sprinkle top with bread crumbs and dot with butter. Bake in
350 degree oven for 20 minutes until lightly browned.

This recipe can be frozen and heated before using. It can also be used in
individual shells or ramekins.