1 pint oysters, chopped & juice
1 onion
1 stalk celery
Parsley
Thyme
1 Tablespoon butter
1 Tablespoon flour
1 pint cream
Salt
Pepper
Nutmeg
Put oysters in a saucepan, add enough water to the oyster juice to make 1 cup.
Add 1 slice onion and a bouquet of celery leaves, parsley, and thyme. Simmer 10 minutes.
Remove herbs and puree oysters and onions and add to a sauce made of butter, flour and the pint of cream.
Season with salt, pepper and a little nutmeg.