4 to 8 dozen Oysters with liquid
1 stick butter
1 head garlic
6 bunches green onions or shallots
1 heaping Tbsp. flour
6 cups boiling water
1/4 cup finely chopped celery
1/4 bunch parsley, finely chopped
2 bay leaves
1 red pepper
Salt & pepper to taste

Strain Oysters and save liquid. Melt butter and saute finely chopped garlic until golden brown. Add shallots an cook until softly brown. Add flour and Oysters, stirring constantly, until "eyes" of Oysters curl.

Add hot water and blend well, until all ingredients are mixed. Heat Oyster liquid and the hot pepper. Season with salt and pepper to taste. Cover and cook at slow boil for 1 1/2 hours.

Serves 12