6 tbsp. butter
1 c. chopped green onions
1/4 c. chopped parsley
10 oz. fresh oysters, drained, liquid reserved
3 tbsp. flour
1 1/2 c. milk, approx.
1/4 tsp. red pepper
1/4 tsp. black pepper
1 tbsp. dry sherry
1/8 tsp. Worcestershire sauce
Salt to taste
1 c. half and half

1. Melt half of the butter and saute green onions and parsley until clear and tender. Add oysters and cook until edges curl. Remove from heat and set aside.

2. Melt remaining butter and add flour; cook until well blended. Do not brown. Combine oyster liquid and milk to make 2 cups. Slowly pour into flour mixture. Stir and cook over medium heat until mixture thickens and is bubbly. Season with pepper, sherry, Worcestershire sauce and salt. Stir in half and half. Heat until hot, but do not boil. Serve immediately. 4 servings.