50 oysters
1 c. rice, cooked
1 tbsp. flour
1 tbsp. chopped parsley
Salt and pepper to taste
2 tbsp. chopped onion
Chopped onion tops
1 tbsp. shortening

Make roux of shortening and flour, brown to a golden brown. Add onions and simmer. Add oysters and their liquid, cook for a few minutes, then add the cooked rice. When nearly cooked, add a few green onions and the chopped parsley.