1 1/2 sticks butter, reserve 1/2 stick
1 1/2 bunches green onions, finely chopped
1/2 tbsp. leaf thyme
2 level cooking spoons all-purpose flour
3 c. milk or half and half cream
3 doz. oysters (drained)
1 1/2 tbsp. chopped parsley
Cayenne pepper to taste

In a deep skillet, saute finely chopped green onions in 1 stick butter along with thyme. Add flour and cook over low heat, stirring to keep flour from browning. Add cayenne. Cook about 3-5 minutes.

Remove skillet from heat, add milk gradually, stirring briskly to keep sauce from lumping. Return pan to fire and stir mixture constantly until it thickens.

Add oysters and cook over low heat until oysters curl and shrink; after oysters are cooked, the sauce will be thinner. If it is too thin, stir some of the sauce into about 2 teaspoons flour to make a smooth, light paste. Add more sauce to this; and while stirring the filling, pour this thickening agent slowly into sauce. Cook at least 5 minutes longer.

If sauce is too thick after cooking oysters, add some of the oyster water. This will improve the flavor. Lastly add remaining butter and parsley. Serve into hot patty shells. Serves 1 dozen medium patty shells, 3 dozen small cocktail size.