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