Place 10 ramekin dishes on a large baking sheet with rim.

In a large sauté pan over medium heat, sauté leek, celery, cayenne and bay leaf in bacon fat or olive oil until softened, stirring occasionally, about 10 minutes. Add garlic and cook just a couple of minutes until fragrant.

Add white wine and cook briefly, until wine is mostly absorbed.

Add softened butter and stir until melted. Remove pan from heat. Remove bay leaf, then add the rest of the ingredients and stir together until well blended.

Place 5-6 large oysters in the bottom of each ramekin. Divide the bread crumb mixture equally over the top of oysters. Cover and refrigerate until ready to bake. This can be done in early in the afternoon the day of serving.

Preheat oven to 450 F.

Bake ramekins about 18 minutes, or until bread crumbs are golden and browned. Place ramekins on individual serving plates.