Recipe - Oyster Sauce

3 tablespoon Butter
1/8 cup Onions, green, chopped
8 ounce Oysters
1 One half cup Oyster water
One half teaspoon Thyme
One half teaspoon Oregano
One half teaspoon Basil
1 Garlic clove
2 tablespoon Butter
2 tablespoon Flour
1 cup 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini