2 dozen oysters
1 c. oyster liquid
4 tbsp. butter
4 tbsp. flour
1/2 c. chopped onion
1/2 c. chopped celery leaves
1/2 c. chopped green onions
1/2 c. chopped parsley
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce
4 patty shells

Drain oysters, reserving liquid. Melt butter; stir in flour, making a dark brown roux. Lower heat; stir in the onions and celery. Cook until soft, about 10 to 15 minutes, stirring often. Lower heat to simmer; then stir in oyster liquid to blend. Add parsley, garlic and seasonings; simmer 10 minutes. Next, add oysters and bring to a boil, then simmer 10 minutes. If sauce is not thick enough, continue to simmer to desired thickness. Heat patty shells in oven. Fill with above mixture just before serving. Fills 4 patty shells with extra juice. Oysters may be cut for smaller cocktail-size patties. Makes 48 small patties.