Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter 1 ea Garlic clove
1/8 c Onions, green, chopped 2 tb Butter
8 oz Oysters 2 tb Flour
1 1/2 c Oyster water 1 c Cream, heavy
1/2 ts Thyme Salt (to taste)
1/2 ts Oregano Pepper (to taste)
1/2 ts Basil

Saute the green onions in butter until they're soft then add
oysters, oyster water, thyme, oregano, basil and garlic. Stir gently.

Make a roux from the butter and flour and add to the above
mixture. Simmer this sauce for 5 minutes and then remove it from fire.

Add the cream to the sauce and keep the mixture warm. Season
with salt and pepper to taste.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New
Orleans

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