1 pt. oysters, chopped & juice
1 onion
1 stalk celery
Parsley
Thyme
1 tbsp. butter
1 tbsp flour
1 pint cream
Salt
Pepper
Nutmeg

Put oysters in a saucepan, add enough water to the oyster juice to make 1 cup. Add 1 slice onion and a bouquet of celery leaves, parsley, and thyme. Simmer 10 minutes. Remove herbs and puree oysters and onions and add to a sauce made of butter, flour and the pint of cream. Season with salt, pepper and a little nutmeg.