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| 1/2 Tasse | butter |
| 1 gross | Onion chopped |
| 4 | Ribs celery chopped |
| 1 Bund | green onions chopped |
| 2 | Cloves garlic chopped |
| 1/4 Tasse | parsley chopped |
| 2 x ca. 1/2 Liter | Oysters (reserve liquor), chopped |
| | salt |
| | pepper |
| 1 Teelöffel | Worcestershire Sauce |
| | cayenne pepper to taste |
| 3 Tasse | Thick White Sauce |
| 3 | Dozen cocktail patty shells |
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In a heavy saucepan, melt the butter over medium heat. Add the onion, celery, green onion, garlic and parsley and saute until limp and translucent. Add the oysters and cook until the oysters are curled. Add the salt, pepper, Worcestershire sauce, and cayenne. In another saucepan, make a thick White Sauce. Add the White Sauce to the oyster mixture gradually. Thin the mixture with oyster liquor if necessary. Heat the patty shells at 350 until they are piping hot. Fill the shells with the hot oyster mixture and serve immediately.
Branley) on 15 Feb 94.
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