1 c. butter
2 tbsp. garlic, chopped fine
2 c. celery
1 c. green onions
4 bay leaves
1 1/4 c. flour
Oyster liquor plus water to make 12 c.
4 doz. fresh oysters
2 tsp. salt
1 tsp. pepper
Chopped parsley

From Brennan's in New Orleans.

Melt the butter over medium heat in 6 quart heavy saucepan. Saute garlic, celery and green onion until tender, but not browned, stirring frequently. Add bay leaves and gradually stir in flour. Cook 3 minutes longer, stirring constantly over low heat. Add remaining ingredients and simmer for 20 minutes. Remove from heat, scoop out bay leaves and discard. Serve immediately. Yield: 8 to 10 servings.

Oyster liquor is the juice you get from the oyster shell. Add enough water to this to make 12 cups.

NOTE: Brennan's serves this with or before their famous breakfasts. It is great on Christmas Eve, Christmas morning or New Year's.