1 pt. oysters (fresh if you please)
1 chicken bouillon cube (you know, square)
1 tsp. grated onion
1 lg. sprig parsley (mesquite if not available)
1 bay leaf (pref. Corpus Christi Bay)
3 tbsp. butter
4 tbsp. flour
1 qt. half and half
3/4 tsp. salt (NaCl)
Dash of pepper
1/2 pt. whipping cream

Chop oysters fine and pour oysters and liquor in a saucepan. Add bouillon cube, onion, parsley and bay leaf. Cook gently for 3 minutes.

Melt butter in top of large double boiler, add flour and stir until blended. Add half and half gradually and cook until thickened. Stir constantly (like don't gossip on the phone). Add oyster mixture, salt, pepper and then stir in whipping cream (or stand in the corner cream if you're a whimp).

Reheat and serve after removing parsley and bay leaf.