CROUSTADES:

Use 48 slices of thin white bread. With a glass or cookie cutter, cut each slice of bread into 3 inch rounds. Brush each round with melted butter. Carefully fit rounds into buttered miniature muffin tins. Bake at 400 degrees for 10 minutes. Remove to a baking sheet.

FILLING:

1 med. onion, chopped fine
1/4 lb. butter, melted
4-6 green onions, chopped fine
1/2 c. flour
48 sm. oysters (about 2 pints) and their liquid
1/3 c. chopped parsley
1/4 c. chopped celery
1/2 tsp. thyme
1 scant tsp. salt
Dash cayenne pepper
2 bay leaves

Saute onion in butter; add onion and flour, stirring until blended. Add oysters, liquid and remaining ingredients. Simmer on low heat until oysters curl. Fill croustades and bake 10 minutes at 350 degrees. Serve at once.