1 qt Shucked oysters
Oyster liquor, plus enough
To make 3 cups
1/4 c  Diced bacon
1/2 c  Chopped green pepper
1/2 c  Chopped onion
1/3 c  Minced celery
1/4 c  Melted butter
1/4 c  Flour
1 ts Salt
1/8 ts White pepper
1    Crumbled chicken bouillon
Cube
2 tb Toasted sesame seeds
1 tb Dry white wine
2 c  Cooked or canned hominy,
Heated & drained
Chopped chives or parsley
(for garnish)
Hard crusty rolls

Drain oysters, reserving liquor. Saute bacon until brown; add green
pepper, onion & celery, sauteeing until vegetables soften. Melt
butter in separate pan; stir in flour, salt & white pepper. Cook over
low heat, stirring constantly. Add reserved oyster liquor; cook until
sauce is slightly thickened, stirring constantly. Add crumbled
bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until
edges of oysters begin to curl & stew is piping hot. Stir in wine.
Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew.
Garnish with chives & serve with hard, crusty rolls.