1 tbsp. melted butter
1 pt. oysters
1/2 c. flour
1 c. canned cream
1 can cream of celery soup
3 sliced boiled eggs
Parsley
Pimiento

Heat butter and oysters until oysters curl on edges. Add flour, cream, soup and salt and pepper to taste. Serve on hot toast or biscuits. Garnish with parsley and pimiento.