1. Pat the oysters dry with paper towels and set aside. 2. Prepare béchamel 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. 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. 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. 5. Preheat the oven to 200ºC. 6. Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce. 7. Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives. 8. Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required. ---------------------------------------------------------------------------
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Ingredients
