World Famous Recipes

2 cups (500 ml) shucked raw oyster with liquor reserved

4 cups (1 L) milk

1 cup (250 ml) coarsely chopped onion

1 cup (250 ml) coarsely chopped celery

1/4 cup (60 ml) chopped parsley

1 bay (laurel) leaf

4 Tbs (60 ml) butter

4 Tbs (60 ml) flour

Salt and freshly ground black pepper to taste

Cayenne pepper to taste

Chopped fresh chives or parsley for garnish

Chop the oysters into small pieces and combine them with the liquor in

a small saucepan. Bring to a boil over moderate heat and remove from

the flame. Set aside. Combine the milk, onion, celery, parsley, and

bay leaf in another sauce pan and bring to a boil over high heat.

Reduce the heat and simmer for 5 minutes, then strain and reserve the

liquid. In a large saucepan melt the butter over moderate heat, then

stir in the flour, salt, pepper, and cayenne, forming a roux. Add the

reserved milk and stir over moderate heat until the mixture boils and

thickens slightly. Add the oysters and the liquor and heat, stirring,

for 2 or 3 minutes, until the oysters are heated through. Pour into

serving bowls and garnish with chives or parsley. Serves 4 to 6.