1 c. Bechamel Sauce: 2 oz. butter 3 tbsp. flour 1 c. milk
1 sm. onion
1 tbsp. butter
1 qt. standard oysters
1 c. water
3 egg yolks
2 oz. butter
6 tbsp. cream
Salt, pepper & nutmeg to taste

Make Bechamel Sauce: In a heavy pan melt butter and blend in flour to make a loose paste, heat until it foams without coloring. Remove from heat, add half cup of milk, blend, return to heat, gradually thin the sauce with the rest of the milk, stirring constantly. Set aside.

Mince onions and saute them in butter until translucent. Add oysters, their liquor and water to onions. Heat. At the first sign of boiling remove from heat, drain oysters into a serving dish. Return the liquid to heat. Add Bechamel Sauce. Beat together yolks, butter and cream. Thicken the soup with the mixture. When hot, pour over oysters, season with salt, pepper and nutmeg.