Oyster Rolls

• 4 French rolls
• 14-16 oysters
• ½ cup butter
• 1 teaspoon minced celery 
• 1 dash pepper sauce
• 1 teaspoon onion juice
• 1 teaspoon chopped parsley
• ½ teaspoon tarragon, optional
• Salt and pepper

This is for four: allow 1 roll and 3 or 4 medium to large Pacific oysters or 7 East Coast oysters for each person. Hollow out the rolls. Shred about half the bread and toast lightly. Melt butter in skillet, put in the oysters, drained, and cook gently until the edges curl. Add celery, onion juice, sprinkle salt on the cut surface of onion and scrape into the pot. Add parsley, tarragon, pepper sauce, and salt and pepper. Stir to blend. Add oyster liquor; thicken with bread crumbs. Toast the hollowed out rolls, brush with melted but- ter, and fill with oyster mixture. Serve hot.