1 quart oysters Bit of bay leaf
2 cups White Stock III 2 tablespoons butter
11/2 cups stale bread crumbs 2 tablespoons flour
1 slice onion 4 cups scalded milk
2 stalks celery Salt
Sprig of parsley Pepper
Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.