Submitted by: Gaynell Roussel

1/4 stick butter
1 tbsp flour
3 green onions chopped fine
1 celery rib chopped fine
1 heaping tbsp chopped parsley
1 quart whole milk
1 tsp chicken broth crystals
2 dozen oysters and liquid
salt & pepper to taste 

In a heavy saucepan melt butter over medium heat and then add flour. Stir constantly allowing flour to "cook" in butter a few minutes. Do not brown. Add chopped onions, celery, parsley and continue cooking vegetables and roux over moderate flame until vegetables are soft. In a separate pot, heat milk just to boiling point and add roux and vegetable mix. Strain oyster liquid then pick over oysters to remove any shell fragments. In skillet or pot heat oysters liquid then add oysters and cook until edges curl. Pour this milk mixture add chicken broth-crystals and pepper. Taste and add salt if necessary. Do not boil mixture. Remove from heat when piping hot and serve.