3-4 c. oysters
3-4 c. cooked lobster or chicken, diced
1/2 c. celery, or 1 tsp. parsley
1/4 tsp. white pepper
1/4 c. butter
1/4 c. flour
3/4 c. oyster liquid
3/4 c. cream
3/4 tsp. salt

Melt the butter and add flour, stirring constantly. Add oyster liquid, cream and seasoning and beat vigorously until well-cooked and creamy. Add the oysters to the sauce. When parboiled, add the diced lobster or chicken, then the parsley or celery cut fine. Heat through. Delicious served on toast points. May also be served on saltines.