Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save liquid. Oysters
may be chopped or left whole as desired. Add water to oyster liquid
to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from heat; allow to
cool for about 1 hour, strain, and set aside. In butter, saute
remaining onion and celery; cook for about 5 minutes or till pale in
color. Add flour and stir well, but DO NOT BROWN. Add some strained
oyster stock: stir well tp prevent lumps from forming. Add remaining
stock and heat till hot and thickened (about 10-15 minutes). Add
oysters and cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

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