Albert Fischer’s grandmother Ethel Luce Fischer made this for her sons Albert and Ozzie as a quick and easy lunch. They always ate it with their favorite Sunbeam bread, with black pepper sprinkled on top. Bert uses his favorite local bread and adds a dash of cayenne while cooking. He suggests not adding salt, as the oyster liquid will add brininess.

Serves One

2 tablespoons butter
2 tablespoons flour
1/4 to 1/3 cup chicken or vegetable broth, more if needed
12 oysters, freshly shucked, juices retained
1 piece of your favorite bread, toasted
Cayenne (optional)
Black pepper

Make a roux: In a medium saucepan, heat the butter over medium-low heat. When the butter has melted, add the flour, stir for two minutes, remove from the heat for two minutes, return to the heat and add the 1/4 to 1/3 cup chicken broth, stirring constantly. When the sauce starts bubbling, add the oysters along with a couple tablespoons of their juices. Stir occasionally for 3-4 minutes until the oysters are cooked. (Add a dash of cayenne if you like during cooking.)

Spoon the oysters and the sauce over the toast. Season with a few grinds of black pepper.